This is a family staple in my(Mindy’s) house for Thanksgiving! It is so yummy and it creamy delicious texture is amazing! I feel like this is a recipe I will be making until I die! One of those recipes I hope to pass down. This is one I was always in charge of making from start to finish. I remember being a young teen and I would mess up(how, I’m not sure) and learned so much cooking on my own. My mom was always there to help and teach me. This recipe has a sweet spot in my heart and I hope that you love it as much as we do!!
1 1/3 cup Ronzoni acini pepe, uncooked
2 (11oz) can mandarin oranges
1 (20oz) can pineapple chunks, in juice, undrained
1 3/4 cup milk
3 1/2 cup whipped topping
1/4 cup sugar
1 big box instant vanilla pudding
1 (80z) can pineapple, crushed
3 cups mini marshmallows
1 /2 cup coconut flakes
1/2 cup 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 pineapple juice, milk, sugar, and pudding mix; beat with whisk or electric mixer until well blended, about 1-2 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.