1 (8 oz.) pkg. cream cheese
1 can Eagle Brand milk
1 lg. Cool Whip
1/2 c. lemon juice
1 sm. can crushed pineapple
2 (#2) cans fruit cocktail
2-3 bananas, sliced
1 c. chopped pecans
1 sm. bunch green seedless grapes
1-2 tbsp. cooking sherry
Shredded coconut for topping

Pour canned fruit into strainer and drain thoroughly. In large mixing bowl, cream cheese at slow speed as Eagle Brand milk is added. Blend in Cool Whip. Add lemon juice and sherry. Using spatula, stir in drained fruit cocktail, pineapple, sliced bananas and grapes. Add nuts.

Mix all ingredients together and pour into quart compote dish. Garnish top with coconut if desired and sprinkle with cinnamon. Cover and store in refrigerator until ready to serve. Serves 6-8.