This is a simplified version of a Southern staple of picnics and church potlucks. Using frozen fruit instead of canned reduces the sweetness, and the yogurt adds a nice zing.
8 ounces (1 container) Noosa lemon yoghurt
1 container original Cool Whip
2 packages Dole Mandarin Sunshine Blend frozen fruit (thawed, drained)
1 cup sweetened coconut flakes
How I Made It:
Gently mix the yogurt and Cool Whip with a rubber spatula. Fold in the coconut and then the fruit.
Refrigerate until you are ready to serve.
How It Turned Out: