BEAT cream cheese and sugar in large bowl with wire whisk or electric mixer until well blended. ADD whipped topping; stir gently until well blended. Reserve 1/4 cup each kiwi, mango and coconut for garnish. Stir remaining kiwi, mango and coconut into cream cheese mixture. Spoon into crust.
REFRIGERATE 3 hours or until set. Top with reserved mango, kiwi and coconut. Store leftover cheesecake in refrigerator.
KRAFT KITCHENS TIPS
Looking for something sweet? One serving of this easy-to-make dessert works well for an after-meal treat.
How to Toast Coconut
Place coconut in small nonstick skillet. Cook on medium heat until lightly toasted, stirring frequently.
RECIPE COURTESY OF KRAFT FOODS