CRUST:

2 cups graham cracker crumbs
1/2 cup (1 stick butter), melted
1 tbsp. sugar (optional)

Put cracker crumbs in a 9x13-inch glass dish mixed with melted butter and sugar (if desired). Pad out evenly to form crust.

CREAM CHEESE LAYER:

2 (8 oz. ea.) pkgs. cream cheese, softened
2 cups confectioners' sugar (1/2 box)
2 tsp. vanilla
1 (16 oz.) tub Cool Whip

With a mixer mix softened cream cheese. Add sugar, vanilla, and Cool Whip. Beat until smooth.

Put cream cheese mixture on top of crust. Place in refrigerator to keep cold.

FILLING:

1 (20 oz.) can crushed pineapple, drained (reserve juice)
1 (15 oz.) can mandarin oranges, drained
3 tbsp. cornstarch
1/2 cup sugar

Put pineapple juice in a saucepan with cornstarch and sugar. Cook over medium heat until it thickens then add drained pineapple and drained oranges, a little at a time.

When all is hot and thick remove and refrigerate until cooled.

Once cooled put on top of cream cheese layer, serve and enjoy!

Submitted by: Nancy Moss