This deliciously, light springtime dessert will serve a crowd of 20. Feel free to use a pre-made crust and you can also substitute mandarin oranges and banana for the fruit cocktail.
STIR boiling
MIX graham crumbs,
BEAT cream cheese,
boiling water
(8-serving size) JELL-O Brand Island Pineapple or Strawberry Kiwi Flavor Gelatin
cold water
(8 oz. each) tropical fruit cocktail, drained
HONEY MAID Graham Cracker Crumbs
(1 stick) butter or margarine, melted
BAKER’S ANGEL FLAKE Coconut, toasted
sugar, divided
(8 oz.) PHILADELPHIA Cream Cheese, softened
milk
(8 oz.) COOL WHIP Whipped Topping, thawed, divided
(8 oz.) crushed pineapple in juice, drained
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).
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.
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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