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Orzo Cheesecake Fruit Salad

 Orzo Cheesecake Fruit Salad
This salad features my favorite fruits, complemented by the creamy pudding mix. It even works as a dessert. —Priscilla Gilbert, Indian Harbour Beach, Florida
16 ServingsPrep: 30 min. + chilling

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

  • Cook orzo according to package directions. Drain and rinse in cold
  • water; set aside.
  • 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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Orzo Cheesecake Fruit Salad (continued)

Nutritional Facts: 3/4 cup equals 270 calories, 10 g fat (4 g saturated fat), 3 mg cholesterol, 101 mg sodium, 43 g carbohydrate, 2 g fiber, 3 g protein.