Recipe for cooking ambrosia cream pie

Desserts to Go with Coffee and Tea :: Custard and Meringue Pies

Ambrosia Cream Pie

1 (11 ounce) can mandarin orange segments, well drained
1 (8 ounce) can crushed pineapple, well drained
1 c. milk
1 sm. box vanilla instant pudding and pie filling mix
1 c. frozen nondairy whipped topping defrosted
1/2 c. sweetened coconut flakes
1 (6 ounce) crumb pie shell
Additional whipped topping (optional)
Additional coconut (optional)

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

In med. 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 overnight or until firm enough to cut.

Garnish with additional whipped topping and coconut if desired.