Ingredients:
- 1 can (11 ounces) mandarin oranges in light syrup, drained
- 1 pk. (large) instant vanilla pudding (regular or fat and sugar free)
- 1/4 c. orange juice
- 1 can (8 ounces) crushed pineapple, well drained
- 1 container (8 ounces) lite or fat free whipped topping (i.e., Cool Whip)
- 1/2 cup coconut
Preparation:
Beat instant pudding with orange juice until thick and smooth. Blend in whipped topping. Add drained fruits; stir until blended.Split cake in half. Put 1/2 filling on bottom portion and place top half of cake on & place remaining filling over it. Sprinkle coconut over top. Chill and store in refrigerator.
Originally shared on our forum by Linda
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