Old-Fashioned Ice Box Dessert

photo by:kraft

Ripe fruit and toasted coconut top this iconic graham-cracker-and-creamy-pudding dessert for a fresh take on a classic. And it's just as delicious now as it always was.

time

prep:

15 min

total:

3 hr 15 min

servings

total:

15 servings

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What You Need

7-1/2

HONEY MAID Honey Grahams, broken in half (15 squares)

pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

cups cold milk

pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding

tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

cup quartered strawberries

kiwis, chopped

1/3

cup BAKER'S ANGEL FLAKE Coconut, toasted

Make It

COVER bottom of 13x9-inch pan with grahams.

BEAT cream cheese in large bowl with mixer until creamy. Gradually add milk, mixing until well blended after each addition. Add dry pudding mix; beat 1 min. Gently stir in half the COOL WHIP; spread over grahams. Cover with remaining COOL WHIP and fruit.

REFRIGERATE several hours. Top with coconut just before serving.

Kraft Kitchens Tips

How to Toast Coconut

Spread coconut evenly into thin layer on baking sheet. Bake at 350°F for 7 to 12 min. or until lightly browned, stirring occasionally.

Size-Wise

Sweets can be part of a balanced diet but remember to keep tabs on portions.

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fyjewett

posted:7/2/2007

This was a pretty good dessert.

jcrall

posted:6/20/2007

This is a great dessert the whole family enjoys and asks for "more". A real crowd pleaser.

carmen32703

posted:6/8/2007

I tweeked this a little. I didnt have the coconut. So I added a little bit of lemon juice and a little bit of vanilla extract. I would probably use less milk so that it would be firmer but, Oh my! this was so light and delicious!!!

peneloperosebud

posted:5/13/2007

Tried this recipe using lemon pudding and was just as delicious as using the vanilla pudding.

a cook

posted:5/12/2007

Mary made this for bunco 5/07. Very good.

DessertLoverToo

posted:4/26/2007

Forgot to say that I had no problems with it not setting. I only refrigereated for 4 hours and it sliced perfectly into neat squares, just like it is pictured.

tlcbskts

posted:4/15/2007

Oh so easy to make! I've had fun using different pudding flavors.

ddavies143

posted:4/10/2007

This is quick wonderfully light desert! Can't decide between the lemon bars and this desert as to which I would rate #1.

SHELL-DOG

posted:4/10/2007

TASTY, LIGHT FLAVOR BUT DIDN'T REALLY SET WELL AFTER REFRIGERATION. EVEN AFTER 2 DAYS, STILL TOO SOFT TO CUT INTO NICE SQUARES. I THINK TOO MUCH COOL WHIP MADE THIS TOO SOFT. YUMMY, BUT SHOULD BE A LITTLE FIRMER AFTER SETTING. MAYBE THE ADDITION OF A LITTLE MORE CREAM CHZ WOULD HELP :o)

a cook

posted:4/7/2007

I love this recipe!!! I prepared it today for a family Easter dinner, and it tastes great and looks beautiful! My parents are diabetic, so I made mine sugar-free and lower-fat by substituting neufchatel cheese, sugar-free/fat-free pudding mix, sugar-free Cool Whip, and 2% milk. It still has a cool, rich, delicious flavor!