1 (3-ounce) package cream cheese, softened 1 cup Coco Lopez® Cream of Coconut 2 cups (1 pint) Border or Meadow Gold® Whipping cream, whipped 2 cups Campfire® Miniature Marshmallows 1 (15-¼-ounce) can crushed pineapple, well drained 1 (11-ounce) can mandarin orange segments, drained 1 (10-ounce) jar maraschino cherries, drained and cut in half ½ cup chopped pecans In large mixer bowl, beat cheese until fluffy. Gradually add cream of coconut, beating until smooth. Fold in whipped cream. Fold in remaining ingredients. Pour into 8-inch square dish. Cover; refrigerate overnight. Cut into squares; garnish as desired. Refrigerate leftovers. Individual servings: Spoon ½ cup mixture into 18 (2½-inch) foil baking cups. Proceed as above. (Make 18 servings) |