Directions

1. Layer 1 – Prepare pudding according to package directions and spoon into a 13 x 9 pan (beans). Chill in refrigerator until set.
2. Layer 2 – Spread 1 cup of whipped topping over pudding (sour cream).
3. Layer 3 – Add a couple of drops of green food coloring to 1 1/2 cups of whipped topping and stir until color is uniform (guacamole). Spread over white layer.
4. Layer 4 – Add a tiny drop of red food coloring and 3 drops of yellow food coloring to the shredded coconut (cheese). Mix thoroughly and sprinkle over green layer.
5. Layer 5 – Layer chopped strawberries and kiwi (salsa) over coconut.
6. Layer 6 – Cut black jelly beans in half with Super Shears and sprinkle them on top (olives). Cover and refrigerate for about an hour to allow the whipped topping to firm up a bit.
7. Layer 7 – Serve with cinnamon sugar pita chips for dipping.