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2 cans Mandarin oranges
1 (1 lb., 4 oz.) can pineapple
chunks in juice
2 Tbsp. orange juice
4 medium bananas
2 Tbsp. confectioners sugar
1/2 c. flaked coconut

Drain oranges. Drain pineapple juice and add orange
juice; set aside. Peel bananas and cut diagonally in 1/8-inch
slices. In attractive serving bowl, layer half of oranges and
sprinkle with 1 tablespoon confectioners sugar. Layer half of
bananas and pineapple; sprinkle with half of coconut. Repeat
layering. Pour juice over top. Chill several hours.

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