Coconut Congealed Salad recipe

1/2 cup (1 stick) margarine
1 (7 ounce) can coconut
1 cup vanilla wafer crumbs
1 large box lime gelatin
1 cup boiling water
3 ounces cream cheese, softened
1 cup miniature marshmallows
1 (8 ounce) can crushed pineapple, undrained
1 cup chopped pecans
1 (6 ounce) bottle maraschino cherries, chopped
1 (5 2/3 ounce) can evaporated milk (chilled to whip)

Melt margarine; add coconut and brown lightly. Add vanilla wafer crumbs and mix thoroughly.

Line 13 x 9-inch casserole dish with 1/2 mixture, reserving other 1/2 for topping, and put dish in refrigerator to cool.

Mix gelatin in boiling water to dissolve. Add softened cream cheese and blend with fork. Add marshmallows, then undrained pineapple, pecans and cherries. Chill until thick, then fold in whipped milk. Pour into dish lined with crumbs. Cover the gelatin with remaining coconut mixture. Chill until firm.

Cut into squares to serve.