Love My Philly

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 13×9-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.

PLACE potatoes
in large saucepan; add enough water to cover. Bring to boil. Reduce
heat to medium-low; cook 15 min. or until potatoes are tender.

MEANWHILE, mix cream cheese, sour cream and Parmesan cheese; cover. Refrigerate until ready to use.

DRAIN potatoes.
Cool slightly. Cut potatoes in half; cut small piece from bottom of
each potato half so potato lies flat. Place on serving platter. Top
each potato half with 1 tsp. of the cream cheese mixture. Sprinkle with
bacon and chives.

PLACE 3/4 cup of
the milk and 8 Tbsp. (1 stick) of the butter in small saucepan; cook on
low heat until butter is completely melted and mixture is well blended.
Stir in 1 tsp. of the lemon juice. Mix 2 cups of the flour, 1/2 cup of
the granulated sugar, the yeast and salt in large bowl. Add milk
mixture; beat with electric mixer on medium speed 2 min. Add 3 of the
eggs, 1 at a time, beating well after each addition. Stir in enough of
the remaining 1-1/2 cups flour to form soft dough.

PLACE dough on lightly
floured surface; knead 5 min. or until smooth and elastic. Place in
greased bowl. Melt remaining 2 Tbsp. butter; brush onto dough. Cover;
let rise in warm place about 1-1/2 hours or until doubled in volume.
Punch down dough. Place on floured surface; roll out to 18×12-inch
rectangle. Sprinkle with pecans. Roll up from 1 of the long ends; press
edges together to seal. Cut into 18 (3/4-inch-thick) slices. Place, 1
inch apart, on greased baking sheets; flatten each into 4-inch circle.
Cover; let rise in warm place 45 min. or until doubled in volume.

PREHEAT oven to 350°F.
Beat cream cheese, remaining 1/4 cup granulated sugar and remaining 1
tsp. lemon juice with electric mixer on medium speed until well
blended. Add yolk from remaining egg; mix well. Make depression in
center of each roll; fill with rounded tablespoonful of the cream
cheese mixture. Lightly beat remaining egg white; brush onto dough.

BAKE 15 min. or until
lightly browned. Remove to wire racks. Mix powdered sugar and remaining
3 Tbsp. milk until well blended. Drizzle over warm rolls.