Ambrosia Pie

• 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)
• Garnishes
• pecan halves or additional toasted coconut

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.

mandarin oranges, pineapple, cream cheese, condensed milk, frozen whipped topping, flaked coconut, graham cracker crust, pecan

Taken from www.food.com/recipe/ambrosia-pie-238259 (may not work)