Snow-Capped Rocky Mountain Fruit Dessert

• 3/4 cup BAKER'S ANGEL FLAKE Coconut, divided
• 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 2 Tbsp. brown sugar
• 4 cups chopped fresh fruit (kiwi, peaches and strawberries)

1. Preheat oven to 350F.
2. Spread 1/4 cup of the coconut into shallow baking pan.
3. Bake 7 to 10 min.
4. or until lightly browned, stirring frequently.
5. Cool.
6. Combine sour cream and sugar in medium bowl.
7. Gently stir in remaining 1/2 cup coconut.
8. Spoon fruit evenly into 8 dessert dishes.
9. Top with the sour cream mixture; sprinkle with the toasted coconut.

s angel, s, brown sugar, fresh fruit

Taken from www.kraftrecipes.com/recipes/snow-capped-rocky-mountain-fruit-dessert-54298.aspx (may not work)