White Chocolate-Coconut Torte

• 2 round white cake layers (9 inch), cooled
• 2 pkg. (3.3 oz. each) JELL-O White Chocolate Flavor Instant Pudding
• 2 cups cold milk
• 2 cups thawed COOL WHIP Whipped Topping
• 2 cups BAKER'S ANGEL FLAKE Coconut, toasted

1. Cut cake layers horizontally in half.
2. Beat pudding mixes and milk in medium bowl with whisk 2 min.
3. Stir in COOL WHIP.
4. Place 1 cake layer on plate; cover with 1/4 each of the pudding mixture and coconut.
5. Repeat three times.
6. Refrigerate 1 hour.

white cake, cold milk, s angel

Taken from www.kraftrecipes.com/recipes/white-chocolate-coconut-torte-181552.aspx (may not work)