Mandarin Cream Salad with Coconut-Crumb Crust

Ingredients

2 cups finely crushed shortbread cookies (about 35)

2/3 cup flaked coconut

1/2 cup butter, melted

1 tsp finely shredded orange peel

2 3-oz packages orange flavor Jello

2 cups boiling water

1 8-oz package cream cheese, softened

3/4 cup sugar

1 8-oz container frozen whipped topping, thawed

1 11-oz cans mandarin orange sections, drained

Directions

Preheat oven to 375 degrees.
In a medium bowl stir together crushed cookies, coconut, melted butter, and orange peel until combined. Pat mixture evenly into a 3 quart rectangle baking dish. Bake for 12-14 minutes or until lightly brown. Cool completely on wire rack.
In a bowl stir together jello and boiling water until gelatin dissolves. Cool completely at room temperature.
In another bowl beat cream cheese and sugar with electric mixer on medium speed for 1-2 minutes or until light and fluffy. Fold in whipped topping, Spread cream cheese mixture over cooled crust. Chill for at least 30 minutes.
Stir orange sections into the jello mixture. Carefully pour orange mixture over chilled cream cheese layer. Cover and chill about 3 hours or until firm. Chill up to 24 hours.

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