> 2 (3.9 oz) pkgs Jell-O Chocolate Flavor Instant Pudding
> 3 cups cold milk
> 3 1/3 cups Bakers ANGEL FLAKE Coconut
> Few drops green food coloring
> 1 (8 oz) tub Cool Whip whipped topping, thawed
> 20 vanilla creme-filled chocolate sandwich cookies, crushed and divided
> 12 Jet-Puffed® Bunny Mallows marshmallows
> 1/2 cup jelly beans
Beat pudding mixes and milk in large bowl with whisk 2 min. Let stand 5 min. Meanwhile, tint coconut with food coloring.
Add Cool Whip and half the cookie crumbs to pudding; stir just until blended.
Spread pudding mixture onto bottom of 13x9-inch dish; sprinkle with remaining cookie crumbs and coconut.
Refrigerate 1 hour. Decorate with marshmallows and jelly beans as shown in photo.
Recipe and image courtesy of Kraft Heinz.