Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 11 ounces | Mandarin orange segments well drained |
| 8 ounces | Crushed pineapple well drained |
| 1 cup | Milk |
| 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 |
| \N \N | Coconut |
OPTIONAL
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]