No Bake Tropical Cheesecake

• 2 blocks Cream Cheese (8 Ounce Packages, Softened)
• 1/3 cups Regular Or Light Sour Cream
• 1/4 cups Pineapple Coconut Juice
• 1 teaspoon Pure Vanilla Extract
• 1/4 cups Granulated Sugar
• 1 can (8 Oz. Size) Crushed Pineapple, Drained
• 1 can Mandarin Oranges (11 Ounce Can), Drained
• 1/4 cups Shredded Coconut, Plus More For Garnish
• 4 ounces, weight Cool Whip, Plus More For Garnish
• 2 whole Graham Or Pastry Pie Crusts, Store Bought, Baked According To Package Instructions

1. In a large bowl using a hand mixer, combine the cream cheese, sour cream, juice, and vanilla extract. Add the sugar, pineapple, oranges and coconut. Mix well.
2. Fold in the whipped topping. Divide the filling between the two prepared pie crusts. Chill in the refrigerator for 4 hours or overnight.
3. Slice and serve with a dollop of whipped topping and toasted coconut.
4. If you want to toast some coconut for the topping: Preheat the oven to 350 F. Place the desired amount of shredded coconut in a single layer on a cookie sheet. Place in the oven and bake until browned. It will not take very long, so watch carefully. You do not want it to burn! Remove the cookie sheet carefully and allow the toasted coconut to cool.
5. The prep time is the chill time, but this recipe only takes about 10-15 minutes to whip up!
6. Enjoy!

cream cheese, regular, ubc, vanilla, ubc, pineapple, oranges, ubc, instructions

Taken from tastykitchen.com/recipes/desserts/no-bake-tropical-cheesecake/ (may not work)