Tropical Lime Parfaits

• 1-1/2 qt. hot water (140F to 160F)
• 2 cups lime-flavored gelatin
• - PHILADELPHIA Original Cream Cheese, softened
• 3-1/2 qt. whipped topping, divided
• 1/3 cup lime zest
• 1-1/2 qt. gingersnaps, crushed
• 1-1/2 qt. chopped almonds, toasted
• 1-1/2 qt. BAKER'S ANGEL FLAKE Coconut, toasted
• 32 each gingersnaps

1. Add hot water to gelatin mix; stir until gelatin is completely dissolved.
2. Cool to room temperature, stirring occasionally.
3. (Do not allow gelatin to thicken.)
4. Place cream cheese in 12-qt.
5. mixer bowl fitted with paddle attachment.
6. Beat 1 to 2 min.
7. or until creamy.
8. Gradually add gelatin, beating until well blended after each addition.
9. Add 3 qt.
10. of the whipped topping (or 3 cups of the whipped topping for trial recipe) and the lime zest; beat on low speed just until blended.
11. Layer 1 Tbsp.
12. each of the cookie crumbs, nuts and coconut in each of 32 parfait glasses (or in each of 8 parfait glasses for trial recipe); top each with 1/2 cup of the cream cheese mixture.
13. Repeat all layers.
14. Top with 1 Tbsp.
15. each of the cookie crumbs, nuts and coconut; cover.
16. Refrigerate 1 to 2 hours.
17. Top each with 1 Tbsp.
18. of the remaining whipped topping and 1 whole cookie just before serving.

hot water, limeflavored gelatin, cream cheese, whipped topping, lime zest, almonds, s angel, gingersnaps

Taken from www.kraftrecipes.com/recipes/tropical-lime-parfaits-110849.aspx (may not work)