COCONUT-GINGER Cream Cheese Filling: Beat cream cheese in 6-qt. bowl of electric mixer fitted with paddle attachment 1 min. Scrape bottom and side of bowl. Add coconut milk and ginger; beat until well blended. Add whipped topping; beat on low speed just until blended. Refrigerate until ready to use.
TROPICAL Fruit Topping: Combine ingredients. Refrigerate until ready to use.
WHISK eggs, milk, oil, extract and pancake mix just until large lumps disappear. (Over mixing causes pancakes to toughen.) Let stand 1 to 2 min. to thicken.
HEAT lightly oiled 12-inch saute pan on medium-low heat. For each pancake, spoon 1/4 cup batter into pan; immediately spread to 5-inch circle. Cook 2 to 3 min. on each side or until golden brown on both sides. Repeat with remaining batter, brushing pan with remaining oil as needed.
FOR each serving: Place 1 Pancake on serving plate; spread with 1 Tbsp. Coconut-Ginger Cream Cheese Filling. Repeat with second and third pancakes, overlapping each slightly into fanned pattern. Top with 1/2 cup Tropical Fruit Topping. Sprinkle with 1 tsp. coconut. Drizzle with 1 tsp. honey.