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I got this recipe at a retreat in January and right away it made me think of summer. I have been making it for pot lucks, showers and barbeques and it is always a hit. The original recipe says to serve with gingersnaps or vanilla wafers, but I like mine with Wheat Thins.
Drain pineapple and oranges; pat dry between layers of paper towels and set aside.
Blend together the cream cheese and powdered sugar.
Stir in 3/4 cup dried cranberries, 3/4 cup coconut, the drained pineapple and 1/2 cup chopped pecans.
Spoon the cream cheese mixture into a serving bowl, forming into a mound.
Sprinkle the remaining 1/4 cup dried cranberries around the edges of the bowl. Arrange orange sections around the inside edge of the cranberries. Sprinkle the remaining 1/4 cup coconut in center, and top with the remaining pecans.
Serve with gingersnaps, vanilla wafers or Wheat Thins.
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