Ingredients

2 cups BAKER’S ANGEL FLAKE Coconut

1/2 cup finely chopped PLANTERS Pecans

3 Tbsp. flour

3 Tbsp. butter or margarine, melted

1 env. KNOX Unflavored Gelatine

1/4 cup cold water

3 tubs (8 oz. each) PHILADELPHIA Cream Cheese Spread

1/2 cup sugar

1 can (20 oz.) crushed pineapple, drained with 1/2 cup juice reserved

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

Directions

HEAT oven to 350°F.

COMBINE coconut, nuts, flour and butter; press onto bottom of 13×9-inch baking dish. Bake 15 min.

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.

BEAT cream cheese spread and sugar in large bowl with mixer until well 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.

kraft kitchens tips

SIZE-WISE

At 32 servings, this fun recipe is great for a party or large family gathering.

SUBSTITUTE

Prepare using 3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened.