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Tropical Layered Dessert

Tropical Layered Dessert recipe
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.
30 min
5 hr 45 min
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
cups  cold water
cans  (8 oz. each) tropical fruit cocktail, drained
cups  graham cracker crumbs
cup  (1 stick) butter or margarine, melted
cup  BAKER'S ANGEL FLAKE Coconut, toasted
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.

Kraft Kitchens Tips

Size Wise
Tropical flavors make this simple dessert ideal for a summer party. This dessert will serve a crowd of 20.
How to Toast Coconut
Preheat oven to 350°F. Spread coconut into thin layer in shallow baking pan. Bake 7 to 12 minutes or until lightly toasted, stirring occasionally.
Food Facts
Do not use fresh or frozen pineapple, kiwi, gingerroot, papaya, figs or guava since enzymes in these fruits prevent the gelatin from setting.
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