Tropical Fruit Trifle

Ingredients

• 1 pkg jell-o coconut cream flavor pudding instant (4-serving size)
• 0.3 cup baker's angel flake coconut toasted
• 3 cups cut-up tropical fruit fresh assorted (papaya, pineapple and kiwi)
• 1.3 cups milk cold
• 10.8 oz round cake frozen thawed prepared cut into 3/4-inch cubes
• 8 oz cool whip whipped topping divided thawed

Equipment

• bowl
• whisk

Directions

1. Add milk to dry pudding mix in large bowl. Beat with wire whisk 2 min. or until well blended. Gently stir in 2 cups of the whipped topping.
2. Place half of the cake cubes in bottom of 2-1/2-qt. straight-sided serving bowl. Spoon half of the pudding mixture over cake cubes; top with half of the fruit. Repeat layers. Top with remaining 1 cup whipped topping and the coconut.
3. Serve immediately. Or, cover and refrigerate until ready to serve. Store leftover dessert in refrigerator.