24 graham crackers or 1 3/4 c. crumbs
1 tbsp. sugar
3 tbsp. melted butter
1 env. unflavored gelatin
2 tbsp. cold water or pineapple juice
1 c. boiling water
1 c. coconut
1/2 c. sugar
24 lg. marshmallows (or 1 1/2 c. sm. ones)
1 c. crushed pineapple
3/4 c. chopped nuts
1 pt. whipped cream
2 pkgs. raspberry (or flavor of choice) Jello

Mix first 3 ingredients and pat on bottom of 12"x15" pan and chill.

Dissolve envelope of unflavored gelatin in 2 tablespoons cold water or pineapple juice. Add this to 1 cup boiling water. Mix one cup coconut, 1/2 cup sugar, 24 marshmallows, 1 cup crushed pineapple, the nuts and whipped cream. Mix all together and add gelatin. Spoon over chilled crust. Set in refrigerator. Mix 2 packages of raspberry Jello with 2 cups boiling water then 2 cups cold water. When partially jelled pour over rest of filling. Chill until firm. Cut into squares and serve.