Thursday, March 11, 2010
Make Ahead Cream Cheese and Fruit Dessert
7-1/2 graham crackers, broken in half (15 squares)
1 pkg. (8 oz.) cream cheese, softened
2 cups cold milk
1 pkg. (3.4 oz.) Jell-o vanilla INSTANT pudding
1 tub (8 oz.) Cool Whip, thawed, divided
1 cup quartered strawberries
4 kiwis, chopped
1/3 cup flake coconut, toasted
Cover bottom of 13x9-inch pan with graham crackers.
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.
Refridgerate several hours. Top with coconut just before serving.
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.