1 c. coconut
1/4 c. butter (may use more if seems too dry)
1 1/2 c. graham cracker crumbs
1 sm. pkg. lime Jello (can use other flavors)
1 c. hot water
1/2 c. sugar
1 c. evaporated milk (Milnot, I prefer), chilled and whipped

Saute coconut in butter until golden brown, stir constantly, add crumbs and mix well. Press half of mixture on bottom of a 13 x 9 x 2-inch pyrex dish.

Dissolve Jello in hot water, stir in sugar. Chill until slightly thickened. Fold in whipped evaporated milk. Turn onto crumb mixture in pyrex dish. Top with remaining crumbs. Chill until firm. Cut in squares.

This makes a very light dessert.