• 20servings
  • 345minutes
  • 230calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB2, B3, B9, B12, D, P
MineralsCopper, Chromium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 cups boiling water

  2. 1 pkg. (8-serving size) JELL-O Island Pineapple or Strawberry Kiwi Flavor Gelatin

  3. 1-1/2 cups cold water

  4. 2 cans (8 oz. each) tropical fruit cocktail , drained

  5. 1-1/2 cups HONEY MAID Graham Cracker Crumbs

  6. 1/2 cup (1 stick) butter or margarine , melted

  7. 1/2 cup BAKER'S ANGEL FLAKE Coconut , toasted

  8. 1/2 cup sugar , divided

  9. 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese , softened

  10. 2 Tbsp. milk

  11. 1 tub (8 oz.) COOL WHIP Whipped Topping , thawed, divided

  12. 1 can (8 oz.) crushed pineapple in juice, drained

Instructions Jump to Ingredients ↑

  1. STIR boiling water into dry gelatin in large bowl at least 2 minutes until completely dissolved. Stir in cold water. Add fruit cocktail; mix well. Refrigerate 1-1/4 hours or until slightly thickened (consistency of unbeaten egg whites).

  2. MIX graham crumbs, butter, coconut and 1/4 cup of the sugar in 13x9-inch pan. Press firmly onto bottom of pan. Refrigerate until ready to use.

  3. BEAT cream cheese, remaining 1/4 cup sugar and the milk in large bowl with wire whisk until well blended. Gently stir in 2 cups of the whipped topping and the pineapple. Spread evenly over crust. Spoon gelatin mixture over cream cheese layer. Refrigerate 4 hours or until firm. Cut into 20 squares to serve. Serve topped with the remaining whipped topping. Store leftover dessert in refrigerator.


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