| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Dairy | Philadelphia | 1 | Servings | |
INGREDIENTS
| 2 | c | Boiling water |
| 1 | pk | (8-serving size) JELL-O brand Island Pineapple or Strawberry Kiwi flavor Gelatin ( I used Island Pineapple) |
| 1 1/2 | c | Cold water |
| 2 | cn | (8 oz) tropical fruit cocktail, drained |
| 1 1/2 | c | Graham cracker crumbs (I used the cinnamon graham crackers) |
| 1 | Stick butter, melted | |
| 1/2 | c | Baker's Angel Flake Coconut, toasted |
| 1/2 | c | Sugar, divided |
| 1 | pk | (8oz) Philadelphia Brand Cream Cheese, softened |
| 2 | tb | Milk |
| 1 | Container (8oz) Cool Whip | |
| 1 | cn | (8 oz) crushed pineapple in juice, drained. |
INSTRUCTIONS
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 1 1/4 hrs or until slightly thickened (consistency of unbeaten egg whites). Mix crumbs, butter, coconut and 1/4 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 1/4 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@flatoday.infi.net> on Apr 9, 1997
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