You’ll Need:

8 oz. cream cheese with pineapple, softened
1/4 cup sugar
1 cup frozen non-dairy whipped topping, thawed
1/2 cup flaked coconut, toasted
15-1/4 oz. can Tropical fruit salad, drained
1 cup sliced strawberries
1 kiwi fruit, peeled and sliced

Directions : Beat cream cheese and sugar until light and fluffy. Fold in whipped topping and coconut. Line baking sheet with waxed paper. Spread cream cheese mixture into 8-inch circle, on baking sheet, building up sides slightly with back of spoon. Freeze 4 hours or until firm. Place cream cheese crust on serving plate.
Garnish crust with additional toasted coconut, if desired. Arrange tropical fruit salad, strawberries and kiwi on crust.
Serve immediately