1 pkg. (4-serving size) chocolate fudge instant pudding
1-1/2 cups cold milk, divided (375 mL)
1 container (8 oz) frozen non-dairy whipping topping, thawed
1 (8-inch) chocolate cookie crumb crust
14 oz. DOLE® Mandarin Oranges, drained (398 mL)
1 pkg. (4-serving size) vanilla instant pudding
½ teaspoon orange extract (2.5 mL)

Mix chocolate pudding with 3/4 cup (180 mL) milk for 1 minute until thick and smooth. Stir in one-half whipped topping. Spread mixture into chocolate crust, spreading evenly.

Sprinkle one-half mandarin oranges evenly over chocolate layer. Chill pie in refrigerator while preparing next layer.

Mix vanilla pudding mix with the remaining 3/4 cup (180 mL) milk for 1 minute until thick and smooth. Stir in remaining whipped topping and orange extract until well blended. Spread over orange layer in crust, mounding top with rubber spatula. Garnish with remaining mandarin oranges. Cover, refrigerate 4 hours or until set. Cut into wedges to serve. Refrigerate any leftovers.