Recipe for cooking coconut congealed salad

Super Salad Recipes :: Gelatin Salads

Coconut Congealed Salad

1/2 C. (1 stick) margarine
1 (7 oz.) can coconut
1 C. vanilla wafer crumbs
1 lrg. box lime gelatin
1 C. boiling water
3 oz. softened cream cheese
1 C. miniature marshmallows
1 (8 oz.) can crushed pineapple, undrained
1 C. chopped pecans
1 (6 oz.) bottle maraschino cherries, chopped
1 (5 2/3 oz.) can evaporated milk (chilled to whip)

Melt margarine; add coconut and brown lightly. Add vanilla wafer crumbs and mix thoroughly.

Line 13 x 9-in. casserole dish with 1/2 mixture, reservings other 1/2 for topping, and put dish in refrigerator to cool.

Mix gelatin in boiling water to dissolve. Add softened cream cheese and blend with fork. Add marshmallows, then undrained pineapple, pecans and cherries. Chill until thick, then fold in whipped milk. Pour into dish lined with crumbs. Cover the gelatin with remaining coconut mixture. Chill until firm.

Cut into squares to serve.