Ambrosia Cream Pie

Directions

1. 1
   Chop up orange segments.
2. 2
   Lightly press the orange pieces and the pineapple between layers of paper towels to remove any excess moisture (you do not want a sopping wet pie).
3. 3
   In a medium bowl, combine the milk and the pudding mix. Mix well.
4. 4
   Whip the cream until stiff and fold it into the pudding mix.
5. 5
   Fold in the coconut as well.
6. 6
   Add the oranges and pineapple and stir well to mix it all through.
7. 7
   Pour this mixture into the crumb crust.
8. 8
   Cover with some plastic wrap and let the pie hang our in the fridge until it's firm enough to cut, about 6 hours or overnight.
9. 9
   Keep it covered and store it in the fridge.
10. 10
    Garnish with additional whipped topping and coconut.