Beat pudding mixes and milk in medium bowl with whisk 2 min. Stir in 1 cup coconut.
Place 1 cake layer on serving plate; cover with 1/3 of the pudding mixture. Repeat cake and pudding layers 2 times; top with remaining cake layer. Stir remaining coconut into Cool Whip; spread over top of cake. Refrigerate 1 hour.
Kraft Kitchen Tips!
At 16 servings, this is a good dessert to serve at a large gathering.
Prepare using Jell-O Vanilla Instant Pudding.
Calories From Fat
% Daily Value
Fat 12 g
Saturated fat 5 g
Cholesterol 40 mg
Sodium 410 mg
Carbohydrate 45 g
Fibre 1 g
Sugars 29 g
Protein 4 g
16 servings, 1 piece (113 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.