Tropical Layered Dessert

• 2 cups boiling water
• 1 pkg. (6 oz.) JELL-O Island Pineapple Flavor Gelatin
• 1-1/2 cups cold water
• 2 cans (8 oz. each) tropical fruit cocktail, drained
• 1-1/2 cups graham cracker crumbs
• 1/2 cup BAKER'S ANGEL FLAKE Coconut, toasted
• 1/2 cup sugar, divided
• 1/2 cup butter or margarine, melted
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 2 Tbsp. milk
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
• 1 can (8 oz.) crushed pineapple in juice, drained

1. Add boiling water to gelatin mix in large bowl; stir 2 min.
2. until completely dissolved.
3. Stir in cold water.
4. Add fruit cocktail; mix well.
5. Refrigerate 1-1/4 hours or until slightly thickened (consistency of unbeaten egg whites).
6. Mix graham crumbs, coconut, butter and 1/4 cup sugar; press onto bottom of 13x9-inch pan.
7. Refrigerate until ready to use.
8. Beat cream cheese, remaining sugar and milk in large bowl with whisk until blended.
9. Gently stir in 2 cups COOL WHIP and pineapple.
10. Spread evenly over crust.
11. Spoon gelatin mixture over cream cheese layer.
12. Refrigerate 4 hours or until firm.
13. Serve topped with remaining COOL WHIP.

boiling water, pineapple, cold water, graham cracker crumbs, s angel, sugar, butter, philadelphia cream cheese, milk, pineapple

Taken from www.kraftrecipes.com/recipes/tropical-layered-dessert-57585.aspx (may not work)