Yield: 8 Servings
|11 ounces||Mandarin orange segments well drained|
|8 ounces||Crushed pineapple well drained|
|1 pack||Vanilla pudding and pie mix (instant, 4-serving size)|
|1 cup||Non-dairy whipped topping thawed|
|½ cup||MOUNDS Sweetened Coconut Flakes|
|1 \N||Packaged crumb crust (6 oz)|
|\N \N||Additional whipped topping|
1. Chop orange segments. Lightly press orange pieces and pineapple between layers of paper towels to remove excess moisture.
2. In medium bowl, combine milk and pudding mix; stir well. Add whipped topping, stir well. Add coconut, oranges and pineapple; stir well. Pour into crust.
3. Cover; refrigerate until firm enough to cut, 6 hours or overnight.
Cover; store in refrigerator. Garnish with additional whipped topping and coconut, if desired. 8 servings.
[Copyright 1995 Hershey Foods Corporation.] [Recipe may be reprinted courtesy of the Hershey Kitchens.] [Meal-Master format courtesy of Karen Mintzias]