1 1/3 cup (8oz.) Ronzoni Acini Pepe uncooked
1 can (20 oz.) pineapple chunks drained (reserve 1/4 cup juice)
1 3/4 cup milk
1/4 cup sugar
1 pkg. (3.4 oz.) vanilla instant pudding
1 can (8 oz.) crushed pineapple drained
2 can (11oz.) mandarin orange segments drained
2 cups frozen non-dairy whipped topping thawed
3 cups miniature marshmallows
1/2 cup flaked coconut
Cook pasta 11 minutes. Rinse with cold water; drain well. In large bowl, beat reserved pineapple juice, milk, sugar, and pudding 2 minutes. Gently stir in pasta and remaining ingredients; cover. Refrigerate at least 5 hours. Serves 12
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment