Tropical layered dessert

1 Servings

Ingredients

Quantity Ingredient
2 cups Boiling water
1 pack (8-serving size) JELL-O brand Island Pineapple or Strawberry Kiwi flavor Gelatin ( I used Island Pineapple)
1½ cup Cold water
2 cans (8 oz) tropical fruit cocktail, drained
1½ cup Graham cracker crumbs (I used the cinnamon graham crackers)
1 Stick butter, melted
½ cup Baker's Angel Flake Coconut, toasted
½ cup Sugar, divided
1 pack (8oz) Philadelphia Brand Cream Cheese, softened
2 tablespoons Milk
1 Container (8oz) Cool Whip
1 can (8 oz) crushed pineapple in juice, drained.

Directions

I made this last night. Got the recipe out of a box of jello. It was great, but next time I won't make the crust so thick. I probably should have used a bigger pan. Next time I'm going to add nuts. Hope you like it.

Stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Stir in cold water and fruit cocktail. Refrigerate 1¼ hrs or until slightly thickened (consistency of unbeaten egg whites).

Mix crumbs, butter, coconut and ¼ cup of the sugar in 13x9" (I used a smaller one) pan. Press firmly onto bottom of pan. Refrigerate until ready to fill. Beat cream cheese, remaining ¼ cup sugar and milk in large bowl until smooth. Gently stir in 2 cups of the whipped topping and pineapple.

Spread evenly over crust. Spoon gelatin over cream cheese layer.

Refrigerate 4 hrs or until firm. Serve with remaining whipped topping.

Store leftover dessert in refrigerator. Makes 16 servings. Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Lewis" <lewises@...> on Apr 9, 1997

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