1/2 of 15 oz. pkg. (1 crust) folded refrigerated unbaked pie crusts
1/4 c. coconut
1 (8 oz.) container soft style cream cheese with pineapple
1 (11 oz.) can pineapple tidbits and mandarin orange sections, well drained

Let pie crust stand at room temperature for 5 minutes. Unfold the pie crust onto a baking sheet. Fold in the edges of the pie crust to make a 9 inch circle. Flute edges of pie crust to form a 1/2 inch high rim. Prick bottom of the crust. Bake in a 450 degree oven for 8 to 10 minutes or until golden.

If desired, place coconut in a shallow baking pan and bake in a 450 degree oven for 2 to 3 minutes or until golden, stirring often.

Spread cream cheese evenly over the baked crust. Arrange pineapple and oranges over crust and sprinkle with coconut. Cut into wedges to serve. Cover any remaining tart and store in the refrigerator. Serves 6 to 8.