Title: Tropical Layered Dessert
Categories: None
Yield: 1 Servings

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.

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"
on Apr 9, 1997