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 sections around inside edge of cranberries. Sprinkle reserved 1/4 cup coconut in center, and top with pecan halves. Serve with gingersnaps.
I have been preparing this recipe ever since I read it in Southern Living several years ago. My family and friends love it and I try to always be prepared to give out this recipe. I do use three or four 8 oz. blocks of cream cheese instead of the recommended two 8 oz. blocks. It is the best holiday and special occasion recipe.I serve it at Bridal Teas with ginger snaps and I also serve it with a meal as an accompliment.It is fantastic!
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