Categories: dessert, jello, pie

Ingredients

• *2/3 cup boiling water
• *1 pkg. (4-serving size) JELL-O Brand Pina Colada flavor gelatin
• *4 oz. (1/2 of 8-oz pkg.) PHILADELPHIA Cream Cheese, softened
• *1 can (8 oz) crushed pineapple in juice, undrained
• *1/2 tsp. rum extract
• *2 cups thawed COOL WHIP whipped topping, divided
• *1/4 cup BAKER'S ANGEL FLAKE coconut, toasted, divided
• *1/2 cup PLANTERS sliced almonds, toasted, divided
• *1 HONEY MAID Graham pie crust (6 oz)

Directions

1. STIR boiling water into dry gelatin mix in small bowl 2 min. or until dissolved. Beat cream cheese in large bowl with electric mixer well after each addition. Stir in pineapple, extract and 1 cup of the whipped topping.

2. SPRINKLE 2 tbsp. each of the coconut and almonds onto bottom of crust; cover with whipped topping mixture. Refrigerate 3 hours or until set.

3. TOP with dollops of the remaining 1 cup whipped topping just before serving. Sprinkle with remaining 2 tbsp. each coconut and almonds. Store leftovers in refrigerator.

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