Hawaiian Dip with Fruit Kebabs

Source: The Pampered Chef

Ingredients
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 & honeydew melon balls & whole strawberries & grapes.

Instructions
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.
Servings: 12
Serving Size: a whole stick

Nutrition Information (per serving):
Calories
130.00
Fat
4.00 g
Saturated Fat
3 g
Cholesterol
10.00 mg
Sodium
140.00 mg
Carbohydrates
24.00
Fiber
2.00 g
Protein
2.00 g