Polynesian Sunshine Pie

By Lady Butterfly

Ingredients

• 1 can (15oz) Dole Mandarin Oranges, drained
• 1 Honey Graham Cracker Crust (16oz)
• 1 Dole Banana sliced
• 6 oz (3/4) of 8oz pkg. Philadelphia Cream Cheese, Softened
• 1 teaspoon Vanilla extract
• 1 tub Cool Whip Whipped Topping, Thawed
• 2/3 cup Baker Angel Flake Coconut, toasted, divided
• 1 can (15.25 oz) Dole Tropical Fruit Salad, drained
• 1/3-cup apricot jam, Melted

Preparation

Step 1

Drain:

Oranges, reserve 2 tablespoons of syrup. Place half of the oranges in bottom of crust. Top with half of the banana slices; set aside.

Beat:

Cream Cheese, reserve syrup and vanilla until well blended. Gently stir in whipped topping. Stir in 1/3 coconut. Spread mixture over fruit in crust. Refrigerate at least 1 hour.

Arrange:

Tropical fruit salad, banana slices and remaining mandarin oranges over filling. Drizzle jam over fruit. Sprinkle remaining coconut over pie.

Prep Time: 15 minutes
Chill Time: 1 hour
Makes: 1 9-inch pie