1 cup margarine
1/2 cup orange juice
2 (3 ounce) packages orange flavored Jell-O mix
1/2 cup milk
1 (8 ounce) can sliced peaches, drained
1 cup orange juice concentrate
1 cup whipping cream
1 (3 ounce) package cream cheese, softened
1 (8 ounce) package cream cheese and butter flavor frozen whipped topping mix
1
1 cup flaked coconut
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, melt margarine and orange juice. Stir in peaches and orange juice concentrate. Distribute whipped topping across bottom and sides of 9 inch springform pan.
Assemble the cheesecake by placing 1 sweet crust into the bottom crust, 1 inch away from bread edge. Place orange filling onto crust. Spread top with whipped topping. Repeat with remaining ingredients. Arrange coconut on top of filling. Place cream cheese and butter filling over cream cheese and butter filling.
Bake in preheated oven for 4 hours. Cool completely (do not refrigerate) and serve at room temperature. Garnish with pineapple, pinapple, raspberries, strawberries, caneberries and walnuts.