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Ingredients
- 1 1 2 1 (7-ounce) package flaked coconut, toasted, with 2 tablespoons reserved for garnish
- 1/3 1/3 1/3 cup butter, melted
- 1 1 can 1 (14-ounce) can sweetened condensed milk
- 1/3 1/3 1/3 cup lemon juice
- 1 1 can 1 (16-ounce) can fruit cocktail, well drained
- 1 1 1 cup miniature marshmallows
- 2 2 2 cups frozen whipped topping, thawed
Preparation
Step 1
Coat a 9-inch deep-dish pie plate with cooking spray.
In small bowl, combine coconut (except coconut reserved for garnish) and butter; mix well. Spread into prepared pie plate to form a crust, pressing firmly into bottom and up sides of pie plate. Place in refrigerator to chill.
Meanwhile, in large bowl, combine sweetened condensed milk, lemon juice, fruit cocktail, and marshmallows. Stir gently until well mixed. Fold in whipped topping, then spoon into prepared crust. Garnish with reserved coconut, then cover and chill at least 8 hours, or until set.
Notes
Top with maraschino cherries or mandarin orange segments for an extra burst of color.