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Old-Fashioned Ice Box Dessert

Prep Time:

25 min

Total Time:

2 hr 25 min

Makes:

15 servings, one square each

What You Need!

7-1/2 HONEY MAID Honey Grahams, broken in half (15 squares)

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

2 cups milk

1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

1 cup quartered strawberries

1 cup chopped kiwis (about 4)

1/3 cup BAKER'S ANGEL FLAKE Coconut, toasted

Make It!

ARRANGE graham squares in even layer on bottom of 13x9-inch pan.

BEAT cream cheese in large bowl with electric mixer on medium speed until creamy. Gradually add milk, mixing until well blended after each addition. Add dry pudding mix; beat 1 min. Gently stir in half of the whipped topping; spread over grahams in pan; cover with remaining whipped topping. Top with fruit.

REFRIGERATE several hours or overnight. Sprinkle with coconut just before serving. Store leftover dessert in refrigerator.

Kraft Kitchens Tips

How to Toast Coconut

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

Size-Wise

Sweets can be part of a balanced diet but remember to keep tabs on portions.

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Rated

by Clairecl on 7/30/2008
" Everyone loved this dessert even the grandkids. I would have liked it a little more firmer, next time maybe add a little less cool whip. It's a nice and light dessert for the summer."