1 premade graham crust
2 cans (8 oz) crushed pineapple, undrained
1 package (6 servings size) instant vanilla pudding mix
1 cup sour cream
1 tablespoon lemon juice
1 cup flaked sweetened coconut
1 cup mini marshmallows
1 cup canned mandarin oranges
Whipped cream for decorating (optional)


Combine crushed pineapple, vanilla pudding mix, sour cream and lemon juice until well mixed.
Stir in marshmallows and coconut.
Gently fold in oranges.
Spoon into graham crust, cover and refrigerate 4 hours or overnight.
Decorate and serve.

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