Easy White Chocolate-Coconut Danish

• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 1 pkg. (3 oz.) JELL-O Lemon Flavor Gelatin, divided
• 1 pkg. (17-1/4 oz.) frozen puff pastry (2 sheets), thawed
• 1/2 cup BAKER'S ANGEL FLAKE Coconut
• 1 pkg. (4 oz.) BAKER'S White Chocolate, chopped

1. Heat oven to 375 degrees F.
2. Mix cream cheese and 1/3 cup dry gelatin mix until blended.
3. Unfold both pastry sheets on lightly floured surface; spread each with half the cream cheese mixture to within 1 inch of both short sides.
4. Sprinkle evenly with coconut, chocolate and remaining dry gelatin mix.
5. Starting at one short side, roll up each sheet.
6. Place, seam sides down, on parchment-covered baking sheets.
7. Refrigerate 15 min.
8. Cut each log into 12 slices.
9. Return, cut sides down, to prepared baking sheets.
10. Bake 12 to 15 min.
11. or until golden brown.

philadelphia cream cheese, gelatin, pastry, s angel, s white chocolate

Taken from www.kraftrecipes.com/recipes/easy-white-chocolate-coconut-danish-175600.aspx (may not work)