Tropical Cheesecake

• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 1/3 cup sugar
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
• 2 kiwis, peeled, quartered, sliced and divided
• 1 medium mango, peeled, chopped and divided
• 1 cup BAKER'S ANGEL FLAKE Coconut, toasted, divided
• 1 ready-to-use graham cracker crumb crust (6 oz.)

1. Beat cream cheese and sugar in large bowl with wire whisk or electric mixer until well blended.
2. Add whipped topping; stir gently until well blended.
3. Reserve 1/4 cup each kiwi, mango and coconut for garnish.
4. Stir remaining kiwi, mango and coconut into cream cheese mixture.
5. Spoon into crust.
6. Refrigerate 3 hours or until set.
7. Top with reserved mango, kiwi and coconut.
8. Store leftover cheesecake in refrigerator.

philadelphia cream cheese, sugar, kiwis, mango, s angel, ready

Taken from www.kraftrecipes.com/recipes/tropical-cheesecake-50612.aspx (may not work)