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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tiplernorth

posted:6/16/2003

Absolutely the best dessert .. It went over big at my party handing out the recipe to all.. I also used the white chocolate pudding instead of the vanilla and used cool whip .

a cook

posted:4/24/2002

I've also made this with all 'no fat' ingredients and it is wonderful!

a cook

posted:4/6/2002

a cook

posted:3/3/2002

This was a recipe I made 3x over the holidays for quick add on dessert. My BIL absolutely craved it! Next time, I think I'll try it with chocolate pudding for a change.