1 pkg. pie crust mix
2 (1 lb.) cans pitted dark sweet cherries, drained
2 (13 oz.) cans pineapple chunks, drained
2 (11 oz.) cans mandarin orange segments, drained
1 c. flaked coconut
1 c. dairy sour cream
1 c. whipping cream
2/3 c. brown sugar, packed
Toasted slivered almonds

Prepare two 9-inch baked pie shells as directed on package. Combine fruit and coconut in bowl.

In small mixer bowl, beat sour cream and whipping cream until thick. Fold in sugar. Pour 2 cups of the cream mixture over fruit and coconut, dividing fruit mixture equally. Pour into pie shells. Spread half of the remaining cream mixture over the top of each pie. Chill at least 3 hours.

Before serving, sprinkle pies with almonds. Makes 2 pies.