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Tropical Layered Dessert

Prep Time:

30 min

Total Time:

5 hr 45 min

Makes:

20 servings

What You Need

2 cups boiling water

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

1-1/2 cups cold water

2 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

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

2 Tbsp. milk

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

1 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.