Heavenly Ambrosia

• - PHILADELPHIA Original Cream Cheese, softened
• 3 cups milk
• 1 cup JELL-O Vanilla Instant Pudding
• 3/4 cup honey
• 2 qt. prepared whipped topping
• 1 qt. canned crushed pineapple, well drained
• 1 qt. kiwi, peeled, chopped
• 2 cups slivered almonds, toasted, chopped
• 2 cups BAKER'S ANGEL FLAKE Coconut, toasted

1. Beat cream cheese, milk, dry pudding mix and honey in 12-qt.
2. bowl of electric mixer fitted with paddle attachment on low speed 2 min.
3. Scrape down side of bowl.
4. Beat on medium speed 2 min.
5. or until well blended.
6. Fold in whipped topping.
7. Add pineapple, kiwi, almonds and coconut; mix well.
8. Cover.
9. Refrigerate 2 hours or until chilled.
10. Portion cream cheese mixture evenly into 24 individual dessert dishes (or six dessert dishes for trial recipe) using #6 scoop.
11. Cover.
12. Refrigerate until ready to serve.

cream cheese, milk, honey, pineapple, kiwi, slivered almonds, s angel

Taken from www.kraftrecipes.com/recipes/heavenly-ambrosia-110709.aspx (may not work)