Add boiling water to gelatin mix in large bowl; stir 2 min. 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, coconut, butter and 1/4 cup sugar; press onto bottom of 13x9-inch pan. Refrigerate until ready to use.
Beat cream cheese, remaining sugar and milk in large bowl with whisk until blended. Gently stir in 2 cups COOL WHIP and pineapple. Spread evenly over crust. Spoon gelatin mixture over cream cheese layer. Refrigerate 4 hours or until firm. Serve topped with remaining COOL WHIP.
Tropical flavors make this simple dessert ideal for a summer party. This dessert will serve a crowd of 20.
How to Toast Coconut
Heat oven to 350°F. Spread coconut into thin layer in shallow baking pan. Bake 7 to 12 min. or until lightly toasted, stirring occasionally.
Do not use fresh or frozen pineapple, kiwi, ginger, papaya, figs or guava since enzymes in these fruits prevent the gelatin from setting.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 28g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.