CRANBERRY AMBROSIA-CREAM CHEESE SPREAD

2 packages (8 oz each) cream cheese, softened
1/4 cup powdered sugar
1 (6 oz) package sweetened dried cranberries, divided use
1 (16 oz) can crushed pineapple
1 (11 oz) can mandarin oranges
1 (3 1/2 oz) can shredded coconut (1 1/2 cups), divided use
1 cup chopped pecans, toasted
8 pecan halves, toasted
Gingersnaps (for serving)

Stir together cream cheese and powdered sugar until blended. Add dried cranberries, reserving 1/4 cup cranberries.

Drain pineapple and oranges; pat dry between layers of paper towels. Set oranges aside.

Stir pineapple and coconut into cream cheese mixture, reserving 1/4 cup coconut. Stir in chopped pecans.

Spoon mixture into a serving bowl. Sprinkle reserved dried cranberries around edges of bowl. Arrange orange sections around inside edge of cranberries. Sprinkle reserved 1/4 cup coconut in center, and top with pecan halves.

Serve with gingersnaps.

Makes 24 appetizer servings
Source: Connie Cobern; Hendersonville, TN, Southern Living Magazine, December 2000