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Prep Time: 15 Minutes Cook Time: 3 Minutes |
Ready In: 18 Minutes Servings: 10 |
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This is a no-bake, semi-frozen pie. The only cooking required is toasting the coconut. I just took it to a family reunion 4th of July picnic where there was tons of food - there was nothing left to take home except the pie server. I did not use the extra serving size pie crust and there was plenty of filling for 2 regular size pies - just add a little extra whipped topping before serving. Also, next time I make this recipe, I think I will cut each mandarin orange in half. I think it will distribute more evenly in the pie and won't be such a large frozen bite. I did leave out the maraschino cherries - 'cause my honey hates them. I crumbled up the pecan halves on top instead of leaving them whole. Ingredients:
1 (11 ounce) can mandarin oranges in light syrup |
1 (8 1/4 ounce) can crushed pineapple in syrup |
1 (8 ounce) package cream cheese, softened |
1 (14 ounce) can sweetened condensed milk |
2 1/2 cups frozen whipped topping, thawed and divided |
3/4 cup flaked coconut, toasted |
1 (9 ounce) graham cracker crust (extra serving size) |
maraschino cherries or pecan halves or additional toasted coconut |
Directions:
1. Drain oranges and pineapple, reserving 2 tablespoons pineapple syrup.
2. Gently press oranges and pineapple between paper towels to remove.
3. excess moisture.
4. Beat cream cheese mixture at med-high speed of an electric mixer until.
5. creamy. Gradually add reserved pineapple syrup and sweetened condensed.
6. milk, beating until smooth. Fold in 1 1/2 cups whipped topping. Gently.
7. fold in orange-pineapple mixture and coconut. Spoon filling into.
8. crust. Cover; freeze until firm.
9. Let pie stand at room temperature 20 minutes before serving. Dollop.
10. remaining 1 cup whipped topping on top of pie. Garnish, if desired.
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