Oh, how I love this pie! It's quick to put together, easy enough for children to assist, and is refreshing and light compared to all of the other desserts served this time of year. I came across this recipe several years ago and modified it to meet my family's personal tastes. I added cherries and toasted pecans and increased the amount of coconut. My children love it so much it has become our traditional New Years Day lunch dessert.
1 (11 oz.) can mandarin oranges, drained
1 (8 oz.) can crushed pineapple, drained
1/2 cup maraschino cherries, chopped and drained
1/2 cup toasted pecans, chopped
1 cup coconut
8 oz. pack cream cheese, softened
1 can sweetened condensed milk
3 cups Cool Whip (thawed)
1 graham cracker crust (extra serving size)
Beat the cream cheese with a mixer until creamy. Beat in the sweetened condensed milk. Fold in the cool whip, oranges, pineapple, cherries, pecans, and coconut. Pour mixture into crust. Freeze until firm (3 hours or overnight). Allow to sit at room temperature 15 minutes before slicing and serving.
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