10 to 12
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1 (15.25 oz.) can fruit cocktail, well drained
1 (11 oz.) can mandarin oranges
1/4 cup chopped maraschino cherries, well drained
1 (14 oz.) can
Eagle Brand® Sweetened Condensed Milk
1/3 cup lemon juice
1 1/2 cups frozen whipped topping (4 oz.), thawed
1 cup flaked coconut (3 oz.)
1/4 cup chopped pecans
1 tablespoon butter
Whole maraschino cherry for garnish
PRESS fruit cocktail, mandarin oranges and cherries gently between paper towels to remove excess moisture. Reserve 9 orange segments for garnish; set aside. Stir sweetened condensed milk and lemon juice in large bowl. Mix in drained fruit. Gently fold in whipped topping. Spoon into 8x8-inch square baking dish.
COMBINE coconut and pecans in a medium nonstick skillet over medium heat, stirring frequently until golden brown. Remove from heat; add butter, stir until melted. Sprinkle over fruit mixture. On top of coconut mixture, arrange reserved mandarin oranges in a circular spoke wheel pattern, placing a maraschino cherry in the center. Chill 2 hours or until set.