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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Holiday fruit is blended with cream cheese and coconut, and frozen for dessert. Ingredients:
1 (11-ounce) can mandarin oranges in light syrup |
1 (8 1/4-ounce) can crushed pineapple in heavy syrup |
1 (8-ounce) package cream cheese, softened |
1 (14-ounce) can sweetened condensed milk |
2 1/2 cups frozen whipped topping, thawed and divided |
3/4 cup flaked coconut, toasted |
1 (9-ounce) graham cracker crust (extra serving size) |
garnishes: maraschino cherries, pecan halves, additional toasted flaked coconut |
Directions:
1. Drain oranges and pineapple, reserving 2 tablespoons pineapple syrup. Gently press oranges and pineapple between paper towels to remove excess moisture.
2. Beat cream cheese at medium-high speed of an electric mixer until creamy. Gradually add reserved pineapple syrup and milk, beating until smooth. Fold in 1 1/2 cups whipped topping. Gently fold in orange-pineapple mixture and 3/4 cup coconut. Spoon filling into crust. Cover; freeze until firm.
3. Let pie stand at room temperature 20 minutes before serving. Dollop remaining 1 cup whipped topping on top of pie. Garnish, if desired.
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