Tropical layered dessert
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Boiling water |
| 1 | pack | (8-serving size) JELL-O brand Island Pineapple or Strawberry Kiwi flavor Gelatin ( I used Island Pineapple) |
| 1½ | cup | Cold water |
| 2 | cans | (8 oz) tropical fruit cocktail, drained |
| 1½ | cup | Graham cracker crumbs (I used the cinnamon graham crackers) |
| 1 | Stick butter, melted | |
| ½ | cup | Baker's Angel Flake Coconut, toasted |
| ½ | cup | Sugar, divided |
| 1 | pack | (8oz) Philadelphia Brand Cream Cheese, softened |
| 2 | tablespoons | Milk |
| 1 | Container (8oz) Cool Whip | |
| 1 | can | (8 oz) crushed pineapple in juice, drained. |
Directions
I made this last night. Got the recipe out of a box of jello. It was great, but next time I won't make the crust so thick. I probably should have used a bigger pan. Next time I'm going to add nuts. Hope you like it.
Stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Stir in cold water and fruit cocktail. Refrigerate 1¼ hrs or until slightly thickened (consistency of unbeaten egg whites).
Mix crumbs, butter, coconut and ¼ cup of the sugar in 13x9" (I used a smaller one) pan. Press firmly onto bottom of pan. Refrigerate until ready to fill. Beat cream cheese, remaining ¼ cup sugar and milk in large bowl until smooth. Gently stir in 2 cups of the whipped topping and pineapple.
Spread evenly over crust. Spoon gelatin over cream cheese layer.
Refrigerate 4 hrs or until firm. Serve with remaining whipped topping.
Store leftover dessert in refrigerator. Makes 16 servings. Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Lewis" <lewises@...> on Apr 9, 1997