Layered Tropical Dessert

2 cups boiling water
1 Package (8 ounce size) Strawberry Jello
1 ½ cups cold water
2 cans (8 ounces each) tropical fruit cocktail, drained
1 ½ cups graham cracker crumbs
½ cup (1 stick) butter or margarine, melted
½ cup flake coconut, toasted
½ cup sugar, divided
1 package (8 ounce)  cream cheese, softened
2 tablespoons milk
1 tub (8 ounce) Cool Whip, thawed, divided
1 can (8 ounces) crushed pineapple in juice, drained

Stir boiling water into dry Jello in large bowl at least 2 minutes until completely dissolved.  Stir in cold water.  Add drained fruit cocktail; mix well.  Refrigerate 1-1/4 hours or until slightly thickened (consistency of unbeaten egg whites)

Mix graham cracker crumbs, butter, coconut and ¼ cup of the sugar in  9 x 13 inch pan.  Press firmly onto bottom of pan.  Refrigerate until ready to use.

Beat cream cheese, remaining ¼ cup sugar and the milk in large bowl with wire whisk until well blended.  Gently stir in 2 cups of the whipped topping and the pineapple.  Spread evenly over crust.  Spoon Jello mixture over cream cheese layer.  Refrigerate 4 hours or until firm.  Cut into 20 squares to serve.  Serve topped with the remaining whipped topping.  Store leftover dessert in refrigerator.

HOW TO TOAST COCONUT:  Preheat oven to 350 degrees.  Spread coconut into thin layer in shallow baking pan.  Bake 7 to 12 minutes or until lightly toasted, stirring occasionally.