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AMBROSIA PIE
1 11oz can mandarin oranges in light syrup
1 8.5oz can crushed pineapple in heavy syrup
1 8oz package cream cheese, softened
1 14oz can sweetened condensed milk
2 1/2 cups frozen whipped topping, thawed and divided
1/4 cup flaked coconut, toasted
1 9oz graham cracker crust (extra serving size)
Garnishes: maraschino cherries, pecan halves additional toasted flaked coconut
Drain oranges and pineapple, reserving 2 tablespoons pineapple sytup. Gently press oranges and pineapple between paper towels to remove excess moisture. 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 and freeze until firm. Let pie stand at room temperature 20 minutes before serving. Dollop remaining 1 cup whipped topping on top of pie. Garnish, if desired with referenced items.
