Tropical flavors make this simple Tropical Layered Dessert ideal for a summer party. This dessert will serve a crowd of 20.
Yield: 20 servings
* Do not use fresh or frozen pineapple, kiwi, gingerroot, papaya, figs or guava since enzymes in these fruits prevent the gelatin from setting.
** How to Toast Coconut: Heat oven to 350 degrees F. Spread coconut into thin layer in shallow baking pan. Bake 7 to 12 minutes or until lightly toasted, stirring occasionally.
Per serving: Calories 230 Total fat 12 g Saturated fat 8 g Cholesterol 25 mg Sodium 170 mg Carbohydrate 28 g Dietary fiber 1 g Sugars 22 g Protein 2 g
Vitamin A 6% DV Vitamin C 10% DV Calcium 0% DV Iron 2% DV
Recipe and photo used with permission from: Kraft Heinz Company
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