Tropical Fruit Trifle

• 1-1/4 cups cold milk
• 1 pkg. (4-serving size) JELL-O Coconut Cream Flavor Instant Pudding
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
• 1 pkg. (10.75 oz.) frozen prepared pound cake, thawed, cut into 3/4-inch cubes
• 3 cups cut-up assorted fresh tropical fruit (papaya, pineapple and kiwi)
• 1/4 cup BAKER'S ANGEL FLAKE Coconut, toasted

1. Add milk to dry pudding mix in large bowl.
2. Beat with wire whisk 2 min.
3. or until well blended.
4. Gently stir in 2 cups of the whipped topping.
5. Place half of the cake cubes in bottom of 2-1/2-qt.
6. straight-sided serving bowl.
7. Spoon half of the pudding mixture over cake cubes; top with half of the fruit.
8. Repeat layers.
9. Top with remaining 1 cup whipped topping and the coconut.
10. Serve immediately.
11. Or, cover and refrigerate until ready to serve.
12. Store leftover dessert in refrigerator.

cold milk, cake, tropical fruit, s angel

Taken from www.kraftrecipes.com/recipes/tropical-fruit-trifle-64391.aspx (may not work)