1. Lightly spray a 9" x 13" pan with light cooking spray. 2. Mix 1 c coconut and graham cracker crumbs. 3. Blend in melted butter and press evenly in pan. 4. Mix 1 c boiling water with jello (I do this in a 2 c pyrex measuring cup). 5. Add ice cubes to make 2 cups. 6. Stir until very thickened but not solid. 7. Remove any remaining ice bits. 8. Pour thickened jello evenly over graham cracker crumbs in pan. 9. Spread to even. 10. Place the pineapple chunks evenly over the jello. 11. Place the mandarine orange sections evenly over the pineapple. 12. Beat the milk, jello pudding and remaining 1/2 c coconut until well mixed and starting to thicken. 13. Pour evenly over the other ingredients in the pan and spread to even. 14. Refrigerate until set (about 15 minutes). 15. Spread cool whip evenly over the top. 16. Refrigerate for several hours until well set. 17. If you can't wait for this to set for several hours, it can be served scooped like a trife, after refrigerating overnight it can be served by cutting into squares. ---------------------------------------------------------------------------
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