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
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