Ambrosia Pie

1 can (11 oz.) mandarin oranges in light syrup
1 can (8-1/4 oz.) crushed pineapple in syrup
1 package (8 oz.) cream cheese, softened
1 can (14 oz.) sweetened condensed milk
2-1/2 C. frozen whipped topping, thawed & divided*
3/4 C. flaked coconut, toasted
1 (9 oz.) graham cracker crust (extra serving size) ~OR~ 2 regular-sized graham crusts*
Maraschino cherries, pecan halves & additional toasted coconut for garnishing

Drain oranges & pineapple, reserving 2 T. pineapple syrup. Gently press oranges & pineapple between paper towels to remove excess moisture. Cut whole orange segments into halves.

Beat cream cheese at medium-high until creamy. Gradually add reserved pineapple syrup & sweetened condensed milk, beating until smooth. Fold in 1-1/2 C. of the whipped topping; gently fold in oranges & pineapple & coconut. Spoon filling into crust(s). Cover & freeze until firm.

Let pie stand at room temperature for 20 minutes prior to serving. Dollop remaining whipped topping on top of pie & garnish as desired.

*If making 2 regular-sized pies, use a bit more whipped topping to make a little more filling.

Recipe found on http://www.recipezaar.com

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