3/4 c. butter
1/3 c. brown sugar
1 1/2 c. flour
1 tsp. vanilla
1/4 tsp. salt

Mix and press into 13 x 9 inch pan. Bake at 325 degrees for 25 minutes. Mix 2 packages Knox gelatin with 1/2 cup cold water in mixing bowl. Boil 2 cups white sugar, and 1/2 cup water in saucepan for 3 minutes. Add to gelatin. While hot stir with spoon and beat with mixer until stiff. Then add a small jar of maraschino cherries. Cut up 1/2 cup nuts. Spread on crust and sprinkle with coconut. Can be frozen.