OLD-FASHIONED ICE-BOX DESSERT

"Make this ahead and store it in your ice-box or refrigerator."

15 Honey Maid Honey Grahams
1 (8 ounce) package Philadelphia Cream Cheese, softened
3 cups milk
2 packages (4-serving size) Jell-O Vanilla Flavor Instant Pudding & Pie Filling (or flavor of choice)
1 (8 ounce) tub Cool Whip Whipped Topping, thawed, divided use
1/3 cup toasted Baker’s Angel Flake Coconut (optional)

Arrange one layer of grahams in bottom of 13x9-inch pan; set aside.

Beat cream cheese in large bowl with electric mixer until smooth; gradually blend in milk. Add dry pudding mix; beat 1 minute. Fold in 1/2 of the whipped topping.

Spread pudding mixture over graham crackers in prepared pan. Add a layer of graham crackers; spread on remaining pudding mixture. Spread remaining whipped topping over pudding layer.

Refrigerate at least 2 hours or overnight. Store leftovers in refrigerator.

TO SERVE:
Top with coconut. Cut into squares.

Makes 15 servings
From: Recipelink.com
Source: Old recipe clipping