Tropical Cheesecake
By: Kraft Philadelphia
1 pkg (8oz) cream cheese, softened
1/3 cup granulated sugar
1 tub (8oz) COOL WHIP whipped topping, thawed
2 kiwis, peeled, quartered, sliced and divided
1 medium mango, peeled, chopped and divided
1 cup BAKER’S ANGEL FLAKE coconut, toasted, divided
1 HONEY MAID graham pie crust (6oz)
Beat cream cheese and sugar in large bowl with whisk or electric mixer until well blended.
Add whipped topping; stir gently until well blended. Reserve ¼ cup each kiwi, mango and coconut for garnish. Stir remaining kiwi, mango and coconut into cream cheese mixture. Spoon into crust.
Refrigerate overnight. Top with reserved mango, kiwi and coconut. Store leftover cheesecake in refrigerator.
Makes 8 servings
