Orzo Cheesecake Fruit Salad
TOTAL TIME: Prep: 30 min. + chilling
YIELD: 16 servings.
This salad features my favorite fruits, complemented by the creamy pudding mix. It even works as a dessert. —Priscilla Gilbert, Indian Harbour Beach, Florida
Ingredients
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1 cup uncooked orzo pasta
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1 package (3.4 ounces) instant cheesecake or vanilla pudding mix
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1/3 cup sour cream
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1 can (20 ounces) crushed pineapple, undrained
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1 large banana, sliced
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2 teaspoons lemon juice
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2 cans (11 ounces each) mandarin oranges, drained
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2 cups miniature marshmallows
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1 cup chopped pecans, toasted
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1 cup canned sliced peaches, drained and chopped
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1/2 cup maraschino cherries, drained and quartered
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1 carton (8 ounces) frozen whipped topping, thawed
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1/2 cup sweetened shredded coconut, toasted
Directions
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1.
Cook orzo according to package directions. Drain and rinse in cold water; set aside.
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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.
Nutrition Facts
3/4 cup: 270 calories, 10g fat (4g saturated fat), 3mg cholesterol, 101mg sodium, 43g carbohydrate (27g sugars, 2g fiber), 3g protein.
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