|1 1/3||cup||ronzoni acini pepe||uncooked*|
|22||ounces||mandarin oranges||2 x 11 oz. cans, drained|
|20||ounces||pineapple chunks||drained, unsweetened|
|3 1/2||cups||whipped topping, prepared||frozen, thawed, divided|
|1||package||pudding mix, instant||vanilla flavour|
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).
First published: 1996-01-27 last updated: 2014-04-16
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