AMBROSIA CREAM PIE

1 (11 oz) can mandarin orange segments, well drained
1 8 oz crushed pineapple, well drained
1 cup milk
1 (4 serving size) pkg instant vanilla pudding and pie mix
1 cup non-dairy whipped topping, thawed
1/2 cup flaked coconut
1 (6 oz) packaged crumb crust
OPTIONAL:
additional whipped topping and coconut

Chop orange segments. Lightly press orange pieces and pineapple between layers of paper towels to remove excess moisture.

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.

Cover; refrigerate until firm enough to cut, 6 hours or overnight.

Garnish with additional whipped topping and coconut, if desired. Cover leftovers; store in refrigerator.

Servings: 8
Source: Hershey Foods Corporation, 1995