1 (11 ounce) can mandarin orange segments, well drained
1 (8 ounce) can crushed pineapple, well drained
1 cup milk
1 small box vanilla instant pudding and pie filling mix
1 cup frozen nondairy whipped topping thawed
1/2 cup 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 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 overnight or until firm enough to cut.
Garnish with additional whipped topping and coconut if desired.