1 c. graham cracker crumbs
4 tbsp. butter, melted
3 tbsp. sugar for crust
1/2 c. flaked coconut
2 pkgs. (3 1/8 oz. each) vanilla pudding & pie filling mix

Blend graham cracker crumbs, melted butter and the 3 tablespoons sugar in a small bowl; press firmly over bottom of a baking dish, 8 x 8 x 2 inches; set aside.

Preheat oven to 325 degrees. Spread coconut in a pie plate and toast in oven, stirring several times 15 minutes or until golden brown. Cool and set aside. Combine pudding mix and milk in a medium saucepan. Cook as label directs; cool; fold in 1 cup of the whipped topping. Pour over crumb layer in dish. Chill several hours or until firm.

While pudding mixture chills, combine cranberries, the 1/2 cup sugar and 1 1/2 cups of the water in a medium saucepan. Heat to boiling; cover and simmer 10 minutes.

Sprinkle gelatin over remaining 1/4 cup water in a small bowl. Let stand a few minutes to soften then stir into cranberry mixture until gelatin dissolves. Chill 30 minutes or until syrupy thick. Spoon over cream layer in dish. Chill several hours or until firm. When ready to serve, spread remaining whipped topping over cranberry layer -- sprinkle coconut on top. Cut into squares. Yield: 9 servings.