Layered Island Dip

time prep:
15 min total:

serving
4 cups or 32 servings, 2 Tbsp. each
what you need:
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened, divided
1 can (8 oz.) crushed pineapple, drained
2 cups thawed COOL WHIP Whipped Topping, divided
2 Tbsp. powdered sugar
1 Tbsp. lime zest
2 tsp. rum
1/2 cup chopped PLANTERS Macadamias
1/2 cup BAKER'S ANGEL FLAKE Coconut, toasted
1 kiwi, chopped
2 or 3 mint leaves
make it
BEAT 4 oz. cream cheese, pineapple and 1 cup COOL WHIP with whisk until well blended; spread onto bottom of pie plate. Mix remaining cream cheese, powdered sugar and lime zest; spread over pineapple layer.
MIX remaining COOL WHIP and rum; spread over lime layer. Refrigerate at least 1 hour before serving.
TOP with nuts, coconut, kiwi and mint. Serve with NILLA Wafers.
kraft kitchens tips
SUBSTITUTE
Substitute 1 tsp. rum extract for the rum.
MAKE AHEAD
Refrigerate up to 2 hours before serving. Top with nuts, coconut, kiwi and mint just before serving.
servings
total:
4 cups or 32 servings, 2 Tbsp. each

Kraft Recipes