1 (15 oz.) can sliced peaches in heavy syrup
1 (20 oz.) can pineapple tidbits, as is, or pineapple chunks, drained and each chunk cut in half
1 (11 oz.) can mandarin oranges, drained
1 cup (or more) Cool Whip
1 (8 oz.) pkg. cream cheese, softened
1 cup (or more) sweetened, shredded coconut (optional)
1 cup (or more) miniature marshmallows

Drain the peaches; reserving 1/4 cup of the syrup. Cut the peaches in bite-size pieces, but not too small. Put the cream cheese in a large mixing bowl after cutting it up in chunks so it’s easier to beat. Use your electric mixer to get it smooth. Add the 1/4 cup peach juice into the cream cheese and beat it until it’s smooth and creamy, but not quite as fluffy as whipped cream.

Now fold in the drained, cut up peaches, the drained Mandarin oranges, and the drained pineapple chunks. Add the Cool Whip -- you can add more than a cup if you need -- add next the marshmallows and fold these in. Add the coconut last. You can also add more marshmallows if you want. It’s up to you. If your family detests coconut (it seems most people absolutely either love it or hate it), you can omit that step, but it really adds to the flavor.

Put into whatever container you wish to serve in. I’ve use a medium casserole dish, but I frequently double it for large gatherings and then have to use a large salad bowl. Place in the refrigerator and wait at least 2 hours to serve, but it’s better overnight. The longer you wait to serve it, the better it tastes as the flavors blend better, also the cream cheese will set up harder. It’s really delicious but the peach juice with the cream cheese makes the recipe.

Submitted by: Lori Steele