Ambrosia Cream Pie

Ambrosia Cream Pie

11 oz mandarin orange segments well drai, ned
8 oz crushed pineapple well drained
1 cup milk
1 package vanilla pudding and pie mix (instan, t, 4-serving size)
1 cup non-dairy whipped topping thawed
1/2 cup mounds sweetened coconut flakes
1 packaged crumb crust (6 oz)


1 additional whipped topping
1 coconut

  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.