Polynesian Sunshine Pie

By zircon50

Ingredients

• 1 can (15 oz.) DOLE Mandarin Oranges, divided
• 1 ready-to-use graham cracker crumb crust (6 oz.)
• 1 DOLE Banana, sliced, divided
• 6 oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
• 1 tsp. vanilla
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
• 2/3 cup BAKER'S ANGEL FLAKE Coconut, toasted, divided
• 1 can (15.25 oz.) DOLE Tropical Fruit Salad, drained
• 1/3 cup apricot jam, melted

Details

Servings 8
Preparation time 15mins
Cooking time 90mins
Adapted from kraftrecipes.com

Preparation

Step 1

Drain oranges, reserving 2 Tbsp. of the syrup. Place half of the oranges on bottom of crust. Top with half of the banana slices; set aside.

Beat cream cheese, reserved 2 Tbsp. syrup and vanilla in large bowl with wire whisk until well blended. Gently stir in whipped topping. Stir in 1/3 cup of the toasted coconut. Spread over fruit in crust. Refrigerate at least 1 hour.

Arrange tropical fruit salad and remaining banana slices in a ring around edge of pie just before serving. Mound remaining oranges in center. Drizzle jam over fruit. Sprinkle with remaining 1/3 cup coconut. Store leftover pie in refrigerator.