8 oz. Velveeta cheese (1/4 of large 2 lb. block)
1 can creme de coconut
1 regular size Cool Whip

Mix cheese and coconut creme in blender until smooth. Add part of Cool Whip and blend. Pour in larger bowl and whisk remainder of Cool Whip in it.

It will seem somewhat runny, but pour into an airtight container and refrigerate.

To serve, put in bowl in center of large plate filled with all types of fruit. Really great with sectioned ruby red grapefruit slices. Delicious!

The "surprise" is that no one can tell that it has Velveeta cheese in it.

Submitted by: Mary Bender