1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
3 tablespoons fresh lime juice
1 (6 oz.) container key lime or lime flavored yogurt
1/2 teaspoon grated lime peel
1 (8 oz.) container frozen whipped topping, thawed, divided
1 (11.5 oz.) prepared pound cake, cut in 1-inch cubes
4 cups bite-size fresh fruit, such as sliced strawberries, pineapple cubes, mango cubes, sliced kiwifruit and
sliced banana, divided
1/4 cup sweetened coconut flakes, toasted*, divided

STIR sweetened condensed milk and lime juice in large bowl until blended. Stir in yogurt and lime peel, if desired. Set aside 1 cup whipped topping; stir remaining whipped topping into lime mixture until thoroughly blended.
PLACE one half of cake cubes in trifle dish or 2-quart bowl. Top evenly with 2 cups fruit and one half of lime mixture. Repeat all layers.
COVER and refrigerate until serving time, at least 30 minutes. Garnish with reserved whipped topping and toasted coconut just before serving.

To toast coconut, spread in ungreased shallow pan; bake uncovered at 350°F for 5 to 7 minutes, stirring occasionally, until golden brown. Remove from pan to plate to cool.

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