Orzo Cheesecake Fruit Salad |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 16 |
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This salad features my favorite fruits, complemented by the creamy pudding mix. It even works as a dessert. Ingredients:
1 cup uncooked orzo pasta |
1 package (3.4 ounces) instant cheesecake or vanilla pudding mix |
1/3 cup sour cream |
1 can (20 ounces) crushed pineapple, undrained |
1 large banana, sliced |
2 teaspoons lemon juice |
2 cans (11 ounces each) mandarin oranges, drained |
2 cups miniature marshmallows |
1 cup chopped pecans, toasted |
1 cup canned sliced peaches, drained and chopped |
1/2 cup maraschino cherries, drained and quartered |
1 carton (8 ounces) frozen whipped topping, thawed |
1/2 cup flaked coconut, toasted |
Directions:
1. Cook orzo according to package directions. Drain and rinse in cold water; set aside.
2. In a large bowl, combine the pudding mix, sour cream and pineapple. Toss banana with lemon juice; stir into pudding mixture. Stir in the oranges, marshmallows, pecans, peaches, cherries and orzo. Fold in whipped topping. Sprinkle with coconut. Cover and refrigerate for 2 hours or until chilled. Yield: 16 servings.
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