Tropical Fruit Trifle

1-1/4 cups cold milk
1 pkg. (4-serving size) Coconut Cream Flavor Instant Pudding & Pie Filling
1 tub (8 oz.) Cool Whip Whipped Topping, thawed, divided
1 pkg. (10.75 oz.) frozen pound cake, thawed, cut into 3/4-inch cubes
3 cups cut-up assorted fresh tropical fruit (papaya, pineapple and kiwi)
1/4 cup coconut, toasted

Add milk to dry pudding mix in large bowl. Beat with wire whisk 2 min. or until well blended. Gently stir in 2 cups of the whipped topping.

Place half of the cake cubes in bottom of 2-1/2-qt. straight-sided serving bowl. Spoon half of the pudding mixture over cake cubes; top with half of the fruit. Repeat layers. Top with remaining 1 cup whipped topping and the coconut.

Serve immediately. Or, cover and refrigerate until ready to serve. Store leftover dessert in refrigerator. Makes 15 servings, 2/3 cup each