1 1/2 c. graham cracker crumbs
3 tbsp. sugar, divided
1/4 c. butter, melted
2 pkgs. pineapple gelatin (3 oz. each)
2 c. boiling water
1 can crushed pineapple, undrained (20 oz.)
1 c. oranges, diced
1 can coconut (4 oz.)
1 c. heavy cream

Combine graham cracker crumbs, 2 tablespoons sugar, and melted butter. Press into bottom of a 13 x 9 pan. Set aside. Dissolve pineapple gelatin in boiling water. Stir in pineapple and oranges. Chill until slightly thickened. Mix in 1 cup coconut. Whip heavy cream with remaining 1 tablespoon sugar. Fold into gelatin mixture. Pour onto prepared crust. Chill until firm. Toast remaining coconut to use as garnish before serving.