| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Dessert, Salad |
12 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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).
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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