Tropical Pina Colada Pie

• 2/3 cup boiling water
• 1 pkg. (3 oz.) JELL-O Island Pineapple Flavor Gelatin
• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
• 1 can (8 oz.) crushed pineapple in juice, undrained
• 2 Tbsp. coconut-flavored rum or cold water
• 2 cups thawed COOL WHIP Whipped Topping, divided
• 1/4 cup BAKER'S ANGEL FLAKE Coconut, toasted, divided
• 1/4 cup PLANTERS Sliced Almonds, toasted, divided
• 1 ready-to-use graham cracker crumb crust (6 oz.)

1. Add boiling water to gelatin mix; stir 2 min.
2. until completely dissolved.
3. Beat cream cheese in large bowl with mixer until creamy.
4. Gradually beat in gelatin.
5. Stir in pineapple, rum and 1 cup COOL WHIP with whisk.
6. Sprinkle 2 Tbsp.
7. each coconut and nuts onto bottom of crust; cover with COOL WHIP mixture.
8. Refrigerate 3 hours or until set.
9. Top with remaining COOL WHIP just before serving.
10. Sprinkle with remaining coconut and nuts.

boiling water, pineapple, philadelphia cream cheese, pineapple, coconutflavored rum, topping, s angel, ready

Taken from www.kraftrecipes.com/recipes/tropical-pina-colada-pie-110753.aspx (may not work)