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      Exported from MasterCook *
Recipe By :  
Serving Size : 12 Preparation Time :0:00
Categories :  
  Amount Measure Ingredient -- Preparation Method

  1 1/3 c (8 oz.) RONZONI Acini Pepe
  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
  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).

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