1 7 ounce package flaked coconut, toasted
1/3 cup margarine or butter, melted
1 14 ounce can Eagle Brand Sweetened Condensed Milk, NOT evaporated milk
1/3 cup ReaLemon Lemon Juice from Concentrate
1 17 ounce can fruit cocktail, well drained
1/2 cup slivered almonds, toasted and chopped
1/4 cup chopped maraschino cherries, well drained
1 4 ounce container frozen non dairy whipped topping, thawed
additional fruit, optional
Combine coconut and margarine. Reserving 2 tablespoons coconut mixture, press remainder firmly on bottom and up side to rim of 9 inch pie plate. Chill. In large bowl, combine Eagle Brand, ReaLemon, fruit cocktail, almonds and cherries; mix well. Fold in whipped topping. Pour into prepared crust. Garnish with reserved coconut and additional fruit if desired. Chill 4 hours or until set. Refrigerate leftovers.
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