Desserts

Tropical Layered Dessert

photo by:kraft

A graham cracker and coconut crust is topped with cream cheese and pineapple gelatin laced with fruit cocktail for a luscious chilled dessert.

time

prep:

30 min

total:

5 hr 45 min

servings

total:

20 servings

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What You Need

cups boiling water

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

1-1/2

cups cold water

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

1-1/2

cups HONEY MAID Graham Cracker Crumbs

1/2

cup (1 stick) butter or margarine, melted

1/2

cup BAKER'S ANGEL FLAKE Coconut, toasted

1/2

cup sugar, divided

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

Tbsp. milk

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

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

Make It

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).

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.

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.