Pineapple Cheesecake Dessert

• 2 cups BAKER'S ANGEL FLAKE Coconut
• 1/2 cup finely chopped PLANTERS Pecans
• 3 Tbsp. flour
• 3 Tbsp. butter or margarine, melted
• 1 env. (1/4 oz.) KNOX Unflavored Gelatine
• 1/4 cup cold water
• 3 tubs (8 oz. each) PHILADELPHIA Cream Cheese Spread
• 1/2 cup sugar
• 1 can (20 oz.) crushed pineapple in juice, drained with 1/2 cup juice reserved
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

1. Heat oven to 350F.
2. Combine coconut, nuts, flour and butter; press onto bottom of 13x9-inch baking dish.
3. Bake 15 min.
4. Meanwhile, sprinkle gelatine over water in small saucepan; let stand 1 min.
5. Cook on low heat 5 min.
6. or until gelatin is completely dissolved, stirring occasionally.
7. Beat cream cheese spread and sugar in large bowl with mixer until blended.
8. Gradually beat in gelatine and reserved pineapple juice.
9. Gently stir in pineapple and COOL WHIP; pour over crust.
10. Refrigerate 3 hours or until firm.

s angel, pecans, flour, butter, env, cold water, tubs, sugar, pineapple

Taken from www.kraftrecipes.com/recipes/pineapple-cheesecake-dessert-51983.aspx (may not work)