Retro Pineapple and Coconut Philly Parfait

• 200g packet macaroons, roughly crushed
• 1/4 cup orange juice
• 125g block PHILADELPHIA Cream Cheese, softened
• 2 tablespoons icing sugar
• 1/2 cup cream, lightly whipped
• 1/2 cup desiccated coconut
• 1/2 cup passionfruit pulp
• 1/3 cup canned crushed pineapple, drained
• 2 peaches, thinly sliced or 425g can peaches, drained

1. Combine the macaroons and juice, set aside 5 minutes.
2. Beat the Philly* and icing sugar until smooth.
3. Stir in the cream, coconut, half of the passionfruit and the pineapple.
4. Layer the softened macaroons, pineapple Philly* mixture and peaches into tall parfait glasses.
5. Garnish with remaining passionfruit.
6. Chill 2 hours before serving.

packet, orange juice, cream cheese, icing sugar, cream, coconut, passionfruit pulp, pineapple, peaches

Taken from www.kraftrecipes.com/recipes/retro-pineapple-coconut-philly-parfait-103626.aspx (may not work)