Drain mandarin oranges, reserving 2 tablespoons of the syrup.

Place half of the drained oranges on the bottom of the graham cracker crumb crust.

Top with half of the sliced banana; set aside.

In a large bowl, beat softened cream cheese, reserved orange syrup, and vanilla with a wire whisk until well blended.

Gently stir in the thawed whipped topping.

Stir in 1/3 cup of the toasted coconut.

Spread the cream cheese mixture evenly over the fruit in the crust.

Refrigerate the pie for at least 1 hour to allow it to set.

Just before serving, arrange the drained tropical fruit salad and the remaining banana slices in a ring around the edge of the pie.

Mound the remaining mandarin oranges in the center of the pie.

Drizzle the melted apricot jam evenly over the fruit topping.

Sprinkle the remaining 1/3 cup of toasted coconut over the fruit.

Store any leftover pie in the refrigerator to maintain freshness.