Dip:

3/4 cup milk

1/2 cup sour cream

1 package (3.4 ounces) vanilla instant pudding & pie filling

1 can (8 ounces) crushed pineapple in juice, undrained

1/2 cup sweetened flaked cocunut, toasted, divided,

1 lime

Kebabs:

6-8 cups assorted fruits such as apples, bananas, & pineapple, cut into 1-inch chunks, cantalope & hon=eydew melon balls & whole strawberries & grapes.

3/4 cup milk

1/2 cup sour cream

1 package (3.4 ounces) vanilla instant pudding & pie filling

1 can (8 ounces) crushed pineapple in juice, undrained

1/2 cup sweetened flaked cocunut, toasted, divided,

1 lime

6 -8 cups assorted fruits such as apples, bananas, & pineapple, cut into 1-inch chunks, cantalope & hon=eydew melon balls & whole strawberries & grapes.

1. For dip,combine milk, sour cream & pudding mix in Small Batter Bowl; whisk until smooth.

2. Stir in pineapple w/ juice & 1/3 cup of the cocunut. Zest lime useing Lemon Zester/Scorer to measure 1 teaspoon zest. Juice lime to measure 1 teaspoon juice. stir lime zest & juice into dip. Cover & refrigerate @ least 30 min. before serving.

3. For Kebabs, alternately thread fruit onto twenty-four 6-inch wooden skewers. Spoon dip into serving bowl; sprinkle w/ remaning cocunut. Serve w/ kebabs.