Pineapple Cheesecake Dessert

Ingredients

• 3 Tbsp butter melted
• 24 oz philadelphia cream cheese spread 
• 2 cups baker's angel flake coconut 
• 3 Tbsp flour 
• 0.3 oz env. knox gelatine unflavored
• 0.5 cup planters pecans finely chopped
• 20 oz pineapple in juice with 1/2 cup juice reserved crushed drained canned
• 0.5 cup sugar 
• 0.3 cup water cold
• 8 oz cool whip whipped topping thawed

Equipment

• bowl
• sauce pan
• oven
• blender
• baking pan

Directions

1. Heat oven to 350F.
2. Combine coconut, nuts, flour and butter; press onto bottom of 13x9-inch baking dish.
3. Bake 15 min.
4. Meanwhile, sprinkle gelatine over water in small saucepan; let stand 1 min. Cook on low heat 5 min. or until gelatin is completely dissolved, stirring occasionally.
5. Beat cream cheese spread and sugar in large bowl with mixer until blended. Gradually beat in gelatine and reserved pineapple juice. Gently stir in pineapple and COOL WHIP; pour over crust. Refrigerate 3 hours or until firm.