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add 3/4 cup of boiling water to jello, let cool a bit.
beat whipping cream and sweetner.
beat cream cheese in a seperate bowl.
add jello to creamcheese, and beat just untill mixed.
fold in whipped cream, and coconut.
spread nuts on the bottom of a pie plate and pour creamcheese mixture over top.
refridgerate for 2hrs.