Coconut Congealed Salad - cooking recipe

Ingredients

1 stick margarine
1 c. boiling water
1 (6 oz.) pkg. Jell-O (any flavor)
1 c. miniature marshmallows
1 c. chopped pecans
1 (5 3/4 oz.) can evaporated milk
1 (7 oz.) can coconut
1 c. vanilla wafer crumbs
1 pkg. cream cheese, softened
1 (8 oz.) can crushed pineapple, undrained
1 (6 oz.) bottle maraschino cherries

Preparation

Melt margarine.
Add the coconut and brown lightly.
Add vanilla wafer crumbs and mix thoroughly.
Line a 9 x 13-inch casserole dish with 1/2 mixture, reserving the other 1/2 for topping.
Put dish in refrigerator to cool.