Tropical Pina Colada Pie

Ingredients

2/3 cup boiling water
1 pkg. (3 oz.) JELL-O Island Pineapple Flavor Gelatin
4 oz. (1/2 of 8-oz. pkg.) brick cream cheese, softened
1 can (8 oz.) crushed pineapple in juice, undrained
2 Tbsp. coconut-flavored rum or cold water
2 cups thawed COOL WHIP Whipped Topping, divided
1/4 cup flaked coconut, toasted, divided
1/4 cup sliced almonds, toasted, divided
1 HONEY MAID Graham Pie Crust (6 oz.)

Instructions

• ADD boiling water to gelatin mix; stir 2 min. until completely dissolved. Beat cream cheese in large bowl with mixer until creamy. Gradually beat in gelatin. Stir in pineapple, rum and 1 cup COOL WHIP with whisk.
• SPRINKLE 2 Tbsp. each coconut and nuts onto bottom of crust; cover with COOL WHIP mixture. Refrigerate 3 hours or until set.
• TOP with remaining COOL WHIP just before serving. Sprinkle with remaining coconut and nuts.

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