Ingredients:
- 1 package cream cheese (8 ounces), softened
- 1 can crushed pineapple (8 ounces), well drained
- 1/4 cup toasted coconut*
- 1/4 cup finely chopped pecans
- 1 teaspoon finely grated orange peel
- 1 tablespoon granulated sugar
Preparation:
Combine all ingredients in a mixing bowl and beat until smooth. Serve with quick breads, muffins, or fruit wedges. Store in airtight container in the refrigerator.Makes about 2 cups.
*Toast coconut:
Spread coconut in shallow pan. Bake at 350° for about 10 to 15 minutes, stirring frequently, until lightly browned.
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