Tropical Fruit Caramel Coconut Shortcake

Preheat oven to 400 degrees F. Grease a baking sheet.

In a medium bowl, whisk together 1/4 cup Marzetti® Old Fashioned Caramel Apple Dip, butter and milk.

In a large bowl, combine biscuit mix and coconut. Stir in liquid mixture and blend just to combine. Drop large spoonfuls of batter onto prepared pan and sprinkle tops with extra coconut or raw sugar.

Bake for 8 to 10 minutes. Cool.

For fruit mixture, in a medium bowl, combine fruit, orange juice, lime juice and sugar. For filling, in a medium bowl, fold 1/2 cup Marzetti® Old Fashioned Caramel Apple Dip into the whipped topping.

To assemble desserts, split each cake in half horizontally. Spoon cream filling over cake slices. Top with chopped fruit mixture and cover with top layer of cake. Serve.