Ingredients
1
container (8 oz) pineapple cream cheese spread
1/2
cup peach or apricot preserves
2
tablespoons seafood cocktail sauce
1
bag (4 oz) frozen cooked salad shrimp, thawed, drained
2
medium green onions, thinly sliced (2 tablespoons)
1/4
cup coconut chips
Assorted crackers
Preparation
On 10- to 12-inch serving plate, spread cream cheese to within 1 inch of edge of plate. In small bowl, mix preserves and cocktail sauce. Spread over cream cheese.
Top evenly with shrimp. Sprinkle with onions and coconut. Serve with crackers.
