Polynesian Sunshine Pie

• 1 can (15 oz.) DOLE Mandarin Oranges, divided
• 1 ready-to-use graham cracker crumb crust (6 oz.)
• 1 DOLE Banana, sliced, divided
• 6 oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
• 1 tsp. vanilla
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
• 2/3 cup BAKER'S ANGEL FLAKE Coconut, toasted, divided
• 1 can (15.25 oz.) DOLE Tropical Fruit Salad, drained
• 1/3 cup apricot jam, melted

1. Drain oranges, reserving 2 Tbsp.
2. of the syrup.
3. Place half of the oranges on bottom of crust.
4. Top with half of the banana slices; set aside.
5. Beat cream cheese, reserved 2 Tbsp.
6. syrup and vanilla in large bowl with wire whisk until well blended.
7. Gently stir in whipped topping.
8. Stir in 1/3 cup of the toasted coconut.
9. Spread over fruit in crust.
10. Refrigerate at least 1 hour.
11. Arrange tropical fruit salad and remaining banana slices in a ring around edge of pie just before serving.
12. Mound remaining oranges in center.
13. Drizzle jam over fruit.
14. Sprinkle with remaining 1/3 cup coconut.
15. Store leftover pie in refrigerator.

oranges, ready, banana, philadelphia cream cheese, vanilla, s angel, salad, apricot

Taken from www.kraftrecipes.com/recipes/polynesian-sunshine-pie-62483.aspx (may not work)