Instructions: Stir together cream cheese and sugar until blended. Add dried cranberries, reserving 1/4 cup cranberries.

Drain pineapple and oranges; pat dry between layers of paper towels. Set oranges aside. Stir pineapple and coconut into cream cheese mixture, reserving 1/4 cup coconut. Stir in chopped pecans.

Spoon mixture into a serving bowl. Sprinkle reserved dried cranberries around edges of bowl. Arrange orange sections around inside edge of cranberries. Sprinkle reserved 1/4 cup coconut in center, and top with pecan halves. Serve with gingersnaps.

This recipe yields 24 appetizer servings.

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