Polynesian Sunshine Pie - not this one recipe

1 servings

1 cup shredded coconut, toasted

1 (20 ounce) can DOLE® Crushed Pineapple in Syrup, drained, reserve syrup

1/2 cup DOLE Mandarin Orange Segments, drained, reserve syrup

1 (15.25 ounce) can DOLE Tropical Fruit Salad, drained, reserve nectar

1/2 (10.75 ounce) loaf prepared pound cake cut into 1/2 inch slices

1 1/2 cups heavy whipping cream

1 (3.4 ounce) package cheesecake flavor instant pudding & pie filling

1/3 cup apricot jam

Spread coconut on sheet pan.

Toast in 300 degree F oven until golden brown; 8 to 10 minutes.

Watch closely so it doesn't burn.

Set aside.

Combine reserved syrups and nectar in medium saucepan; bring to a boil.

Boil 8 to 10 minutes until reduced by half.

Set aside; let coolSpread 1/2 cup pineapple in bottom of pie shell.

Place one layer cake slices over pineapple; cutting slices to fill spaces.

Poke holes in cake slices.

Brush cake with reduced fruit syrup.

Spread 1/4 cup pineapple over cake layer.

Pour cream into 5-quart mixing bowl.

Begin whipping; gradually add pudding mix.

Whip until mixture becomes stiff.

Fold in one half toasted coconut with rubber spatula.

Spoon mixture into pie shell spreading evenly to edge.

Spoon a ring of pineapple 1-inch from edge of pie crust.

Working towards center, spoon a ring of Tropical Fruit Salad then Mandarin Oranges.

Fill the center with remaining pineapple; mounding slightly in center.

Melt jam in small saucepan over low heat until smooth.

Brush top of pie with glaze.

Fill in outer 1-inch of pie with toasted coconut.

Refrigerate until ready to serve.