Creamy Coconut Tiramisu

• 1 Tbsp. MAXWELL HOUSE Instant Coffee
• 3 Tbsp. sugar
• 1 can (14 oz.) lite coconut milk, divided
• 1 cup 2% milk, divided
• 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
• 1 tub (8 oz.) COOL WHIP Whipped Topping
• 2 pkg. (3 oz. each) soft ladyfingers, separated
• 1/2 cup BAKER'S ANGEL FLAKE Coconut, toasted

1. Whisk coffee, sugar, 1 cup coconut milk and 1/2 cup 2% milk in pie plate until coffee is dissolved.
2. Beat pudding mix, remaining coconut milk and remaining 2% milk in large bowl 2 min.
3. Stir in COOL WHIP.
4. Dip half the ladyfingers, 1 at a time, in coffee mixture, turning to coat both sides of each; place in single layer on bottom of 9-inch square pan.
5. Cover with half of the pudding mixture.
6. Repeat all layers.
7. Sprinkle with coconut.
8. Cover.
9. Refrigerate 4 hours.

coffee, sugar, coconut milk, milk, ladyfingers, s angel

Taken from www.kraftrecipes.com/recipes/creamy-coconut-tiramisu-169211.aspx (may not work)