Pina Colada Salad

Jeannette Cyr

1 (20 ounce) can crushed pineapple, un-drained
2 (3.4 ounce) packages coconut instant pudding mix
1(12 ounce) container whipped topping (Cool-Whip) shredded coconut

Mix pineapple with instant pudding mixes until slightly thickened.
When mixed well, fold in whipped topping.
Pour into a large bowl and sprinkle shredded coconut over the top.
Refrigerate.
Can decorate with pineapple rings or bing cherries prior to serving.

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