1 1/2 cups graham cracker crumbs
2 tbsp sugar
1/4 cup melted butter
Mix the above ingredients together well and press onto the bottom of a 9 x 13-inch pan; set aside.
2 pkgs (3-oz each) orange gelatin
1 can (1.25 lb) crushed pineapple in its own juice
1 cup diced oranges
1 1/2 cup shredded coconut
1 tall can evaporated milk
1/4 cup lemon juice
Empty boxes of gelatin into a large bowl.
Place the pineapple in a saucepan and bring to a boil; add to the gelatin in the bowl stirring until gelatin is completely dissolved. Chill until thickened.
Once the pineapple/gelatin mixture is thickened, add the oranges and 1 cup of the coconut; mix well.
Freeze the evaporated milk until icy. Once icy, add the lemon juice and whip until stiff. Fold into the pineapple/gelatin mixture and spoon onto the prepared crust. Toast the remaining half cup of coconut and sprinkle over the top. Chill 3 to 4 hours before serving.