| 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
A Message from our Provider:
“Shock your mom – go to church”