Quick Tropical Cheesecake Trifle

• 1 pkg. (10.75 oz.) frozen prepared pound cake, thawed, cut into 3/4-inch cubes
• 1 tub (24.2 oz.) PHILADELPHIA Ready-To-Eat Cheesecake Filling
• 2 cups cut-up fresh pineapple (1 inch pieces)
• 2 bananas, sliced
• 2 kiwi, peeled, chopped
• 1/4 cup seedless strawberry jam, warmed
• 1/4 cup BAKER'S ANGEL FLAKE Coconut, toasted

1. Layer half the cake cubes in bottom of large straight-sided serving bowl.
2. Top with half the cheesecake filling and fruit.
3. Repeat layers.
4. Drizzle with jam; sprinkle with coconut.
5. Serve immediately.
6. Or cover and refrigerate until ready to serve.

cake, filling, pineapple, bananas, kiwi, strawberry, s angel

Taken from www.kraftrecipes.com/recipes/quick-tropical-cheesecake-trifle-106836.aspx (may not work)