Hawaiian Dip with Fruit Kabobs
3/4 cup milk
1/2 cup sour cream
1 pkg(3.4oz) vanilla instant pudding and pie filling
1 can (8 oz) crushed pineapple in juice, undrained
1/2 cup sweetened flake coconut, toasted, divided
6-8 cups assorted fruits such as apples, bananas, pineapple, cantaloupe and honeydew melonballs, and whole strawberries and grapes
For dip, combine milk, sour cream and pudding mix in small bowl, mix until smooth.
Stir in pineapple with juice and 1/3cup of the coconut. Zest the lime to get 1 tsp zest. Juice lime to measure 1 tsp juice. Stir lime juice and zest into dip. Cover and refrigerate at least 30 min before serving
For kabobs, alternately thread fruit onto 24 6 in wooden skewers. Spoon dip into serving bowl; sprinkle with remaining coconut. Serve with kabobs. ENJOY!