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9-inch graham cracker crust 2 cans (8 oz. each) crushed pineapple (not drained) 1 (6 oz.) pkg. vanilla instant pudding 1 c. sour cream 1 Tbsp. lemon juice 1 c. flaked sweetened coconut 1 c. mini marshmallows 1 c. mandarin oranges whipped topping (for decorating) Combine pineapple, vanilla pudding mix, sour cream and lemon juice; mix well. Stir in marshmallows and coconut. Gently fold in oranges. Spoon into graham crust. Cover and refrigerate 4 hours or overnight. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |