Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/3 c (8 oz.) RONZONI Acini Pepe
-uncooked
-drained
2 cn (11-oz. ea) Mandarin orange
1 cn (20-oz.) Pineapple chunks
-in juice, undrained
1 3/4 c Milk
-segments, drained
3 1/2 c (8 oz.) Frozen non-dairy
-whipped topping, thawed and
1/4 c Sugar
1 pk (4-serving size) Vanilla
-instant pudding & pie
-filling mix
1 cn (8-oz.) Crushed pineapple
-divided
3 c Miniature marshmallows
1/2 c Flaked coconut
x Maraschino cherries
Cook pasta according to package directions; drain.
Rinse with cold water to cool quickly; drain well.
Drain juice from pineapple chunks, reserving 1/4 cup.
In large bowl, add reserved juice, milk, sugar and
pudding mix; beat with whisk or electric mixer until
well blended, about 1 to 2 minutes. Add pasta to
pudding mixture; stir gently. Let stand 10 minutes.
Add crushed pineapple and chunks, oranges, 2 cups
whipped topping, marshmallows and coconut; mix gently
and thoroughly. Cover; refrigerate until cold. Top
with remaining whipping topping. Garnish with
cherries. 12 servings (about 1 cup each).
