Old Fashioned Ice Box Dessert

By BlueSchmoo

HOW TO TOAST COCONUTSpread coconut evenly into thin layer on baking sheet. Bake at 350°F for 7 to 12 min. or until lightly browned, stirring occasionally.

Ingredients

• 7 1/2 HONEY MAID Honey Grahams, broken in half (15 squares)
• 1 pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened
• 2 cups cold milk
• 1 pkg.  (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
• 1 cup  quartered strawberries
• 4 kiwis, chopped
• 1/3 cup  BAKER'S ANGEL FLAKE Coconut, toasted (optional)

Details

Servings 15
Adapted from kraftrecipes.com

Preparation

Step 1

COVER bottom of 13x9-inch pan with grahams.

BEAT cream cheese in large bowl with mixer until creamy. Gradually add milk, mixing until well blended after each addition. Add dry pudding mix; beat 1 min. Gently stir in half the COOL WHIP; spread over grahams. Cover with remaining COOL WHIP and fruit.

REFRIGERATE several hours. Top with coconut just before serving.