1/4 C. powdered sugar
6 oz. pkg. sweetened, dried cranberries, divided
11 oz. can mandarin oranges
2 (8oz.) cans crushed pineapple
3.5 oz. can shredded coconut, divided
1 C. chopped pecans, toasted
8 pecan halves, toasted
Stir together cream cheese and sugar until blended. Add cranberries, reserving 1/4 C. cranberries.
Drain oranges and pineapple, and pat dry between layers of paper towels. Set oranges aside. Stir pineapple and coconut into cream cheese mixture, reserving 1/4 C. coconut. Stir in chopped pecans. Spoon mixture into a serving bowl.
Sprinkle reserved cranberries around the edge of the bowl. Arrange orange slices around inside edge of cranberries. Sprinkle reserved coconut in center and top with pecan halves. Serve with gingersnaps.
This sweet spread is scrumptious...and very pretty. It's the perfect blend of Christmas flavors, too!
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