Coconut Cheesecake dip
- 1 3.4oz Coconut Creme Jello-O Pudding mix
- 1 3.4oz Cheesecake Jell-O pudding mix
- 4 cups milk
- 4 oz cream cheese - room temperature
- 1 cup Cool Whip
- In separate bowls, prepare both of the pudding mixes according to the packaging. Refrigerate for 5 minutes.
- Combine 1 cup of coconut creme pudding, 1 cup cheesecake pudding, 4 oz cream cheese and 1 cup of Cool Whip. Beat with an electric mixer until smooth.
- Keep in an air tight container and refrigerate until ready to serve.
- prepare sliced fruit or fruit kabobs for dipping
Recipe by Our Thrifty Ideas at http://www.ourthriftyideas.com/2014/08/coconut-cheesecake-fruit-kabob-dip.html
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