Creamy Coconut Tiramisu

• 1 Tbsp. Maxwell House Instant Coffee Original Roast
• 3 Tbsp. sugar
• 1 can (400 mL) lite coconut milk, divided
• 1 cup 2% milk, divided
• 1 pkg. (4-serving size) Jell-O Vanilla Instant Pudding
• 3 cups thawed Cool Whip Whipped Topping
• 28 soft ladyfingers, separated
• 1/2 cup sweetened flaked coconut, toasted

1. Whisk coffee, sugar, 1 cup coconut milk and 1/2 cup 2% milk in pie plate until coffee is dissolved.
2. Beat pudding mix, remaining coconut milk and remaining 2% milk in large bowl 2 min.
3. Stir in Cool Whip.
4. Dip half the ladyfingers, 1 at a time, in coffee mixture, turning to coat both sides of each; place in single layer on bottom of 9-inch square pan.
5. Cover with half the pudding mixture.
6. Repeat all layers.
7. Refrigerate 4 hours.
8. Sprinkle with coconut just before serving.

maxwell, sugar, coconut milk, milk, topping, ladyfingers, coconut

Taken from www.kraftrecipes.com/recipes/creamy-coconut-tiramisu-170834.aspx (may not work)