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Recetas en Español
Serving Size: 12 servings
1-1/3 cups (8 oz.) RONZONI® ACINE DI PEPE, uncooked
1 can (20 oz.) pineapple chunks in juice, undrained
1-3/4 cups milk
1/4 cup sugar
1 package (4-serving size) vanilla instant pudding and pie filling mix
1 can (8 oz.) crushed pineapple, drained
2 cans (11-oz. each) mandarin orange segments, drained
3-1/2 cups (8 oz.) frozen non-dairy whipped topping, thawed and divided
3 cups miniature marshmallows
1/2 cup flaked coconut
Cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well. Meanwhile, 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 whipped topping; garnish with cherries. 12 servings.
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