Island Brownies

• 1 pkg. brownie mix
• 3 cups BAKER'S ANGEL FLAKE Coconut, toasted
• 2 Tbsp. almond extract
• - PHILADELPHIA Original Cream Cheese, softened
• 2 qt. prepared whipped topping
• 1 cup orange marmalade
• 1/4 cup sugar
• 1 Tbsp. orange zest

1. Spray full-sheet pan (or half-sheet pan for trial recipe) with cooking spray; set aside.
2. Prepare brownie batter as directed on package.
3. Stir in coconut and almond extract; pour into prepared pan.
4. Bake in 300F-convection oven 16 to 18 min.
5. or until wooden toothpick inserted in center comes out clean.
6. Cool completely.
7. Place cream cheese in 12-qt.
8. mixer bowl fitted with paddle attachment.
9. Beat 1 to 2 min.
10. or until creamy.
11. Add remaining ingredients; beat until well blended.
12. Spread over brownie base; cover.
13. Refrigerate at least 1 hour.
14. Store leftovers in refrigerator up to 2 days.

brownie mix, s angel, almond extract, cream cheese, orange marmalade, sugar, orange zest

Taken from www.kraftrecipes.com/recipes/island-brownies-110708.aspx (may not work)