2 env. unflavored gelatin
3 c. skim milk
1/2 c. cookie coconut
2 tbsp. sugar
Dash of salt
1/2 tsp. almond extract
1/2 tsp. vanilla
1 env. (about 2 oz.) whipped topping mix
5 lg. maraschino cherries, cut in half

Sprinkle gelatin on milk in 2-quart saucepan to soften. Stir in coconut, sugar and salt. Heat just to boiling, stirring constantly. Remove from heat. Stir in almond extract and vanilla. Refrigerate until mixture mounds slightly when dropped from a spoon, 1 1/2 to 2 hours.

Prepare topping mix as directed on package except substitute skim milk for the milk. Fold gelatin mixture into topping. Pour into 5-cup mold or 10 individual molds. Refrigerate until firm, about 5 hours. Unmold and garnish with cherries. (10 servings, less than 130 calories per serving.)