1 tub (24.2 oz.) PHILADELPHIA Ready-To-Eat Cheesecake Filling
2 cups cut-up fresh pineapple (1 inch pieces)
2 banana s, sliced
2 kiwi, peeled, chopped
1/4 cup seedless strawberry jam, warmed
1/4 cup BAKER'S ANGEL FLAKE Coconut, toasted
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Let's Make It
Layer half the cake cubes in bottom of large straight-sided serving bowl. Top with half the cheesecake filling and fruit. Repeat layers.
Drizzle with jam; sprinkle with coconut.
Serve immediately. Or cover and refrigerate until ready to serve.
This recipe makes 14 servings, enough for a party.
Calories From Fat
% Daily Value*
Total Fat 17g
Saturated Fat 10g
Trans Fat 0g
Total Carbohydrates 31g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
14 servings, 2/3 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.