Cranberry Ambrosia-Cream Cheese Spread
This delicious, sweet spread, served with ginger snaps, is perfect for fall and winter entertaining. Makes a great filling for dainty tea sandwiches anytime of the year, too!
2 (8-ounce) packages cream cheese, softened
1/4 cup powdered sugar
1 (6-ounce) package sweetened dried cranberries, divided use
1 (15.5-ounce) can crushed pineapple, drained well
1 (11-ounce) can mandarin oranges, drained well
1 (3.5-ounce) can shredded coconut, divided use
1 cup chopped pecans, toasted
Pecan halves, toasted
Ginger snaps as accompaniment
- Stir together cream cheese and 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 segments 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.