There is the recipe you have to cook and then there is the easier one you don't have to...of course, the easy way is always my choice. This is a ward party standard...everyone loves it! When we first moved to Susanville the stores didn't carry Acini de Pepe and we had to wait for trips to Utah to buy it. Finally our stores carry it.
1 ⅓ cup (8 oz.) RONZONI Acini de Pepe; uncooked
1 can (20-oz.) Pineapple chunks; in juice, undrained
1 ¾ cup Milk
¼ cup Sugar
1 pack (4-serving size) Vanilla instant pudding & pie filling mix
1 can(8-oz.) Crushed pineapple; drained
2 can (11-oz. ea.) Mandarin orange segments, drained
3 ½ cup (8 oz.) Frozen non-dairy whipped topping, thawed and divided
3 cup Miniature marshmallows
½ cup Flaked coconut
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).
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment