4 envelopes Knox gelatine
1 1/2 tsp. Sweet 'n Low (6 pkg.)
2 1/2 c. unsweetened pineapple juice, heated to boiling
1 c. vanilla ice milk
2 tbsp. flaked coconut
1/8 tsp. rum extract

In medium bowl, mix gelatine with Sweet 'n Low, add hot juice and stir until gelatine is dissolved. Stir in remaining ingredients. Blend thoroughly. Pour into 8 or 9-inch baking pan and chill until firm. To serve, cut into 1-inch squares. Makes 6 dozen squares.