in category Pie Recipes
1 can (11 ounce) mandarin orange segments; well drained
1 can (8 ounce) crushed pineapple; well drained
1 cup milk
1 (4 serving package) vanilla instant pudding and pie filling
1 cup frozen non dairy whipped topping; thawed
1 1/2 cups sweetened coconut flakes
1 graham cracker crust
additional whipped topping and coconut (optional)
Chop orange segments. Lightly press orange pieces and pineapple between layers of paper towels to remove excess moisture.
In a medium bowl, combine milk and pudding mix; stir well. Add whipped topping, stir well.
Add coconut, oranges and pineapple; stir well. Pour into prepared crust. Cover; refrigerate until firm enough to cut, 6 hours or overnight. Cover; store in refrigerator.
Garnish with additional whipped topping and coconut if desired.
Yield: 8 servings
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