Tropical Layered Dessert

Ingredients

• 0.5 cup butter melted
• 8 oz philadelphia cream cheese softened
• 0.5 cup baker's angel flake coconut toasted
• 16 oz tropical fruit cocktail drained canned
• 1.5 cups graham cracker crumbs 
• 2 Tbsp milk 
• 6 oz jell-o island pineapple flavor gelatin 
• 8 oz pineapple in juice crushed drained canned
• 0.5 cup sugar divided
• 1.5 cups water cold
• 2 cups water boiling
• 8 oz cool whip whipped topping divided thawed

Equipment

• bowl
• frying pan
• whisk

Directions

1. Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Stir in cold water.
2. Add fruit cocktail; mix well. Refrigerate 1-1/4 hours or until slightly thickened (consistency of unbeaten egg whites).
3. Mix graham crumbs, coconut, butter and 1/4 cup sugar; press onto bottom of 13x9-inch pan. Refrigerate until ready to use.
4. Beat cream cheese, remaining sugar and milk in large bowl with whisk until blended. Gently stir in 2 cups COOL WHIP and pineapple.
5. Spread evenly over crust. Spoon gelatin mixture over cream cheese layer. Refrigerate 4 hours or until firm.
6. Serve topped with remaining COOL WHIP.