Orzo Cheesecake Fruit Salad

Ingredients

  • 1 c. uncooked orzo pasta
  • 1 pkg. (3.4 oz.) instant cheesecake or vanilla pudding mix
  • 1/3 c. low-fat sour cream
  • 20 oz. can crushed pineapple, undrained
  • 1 large banana, sliced
  • 2 t. lemon juice
  • 2 (11 oz.) cans mandarin oranges, drained
  • 2 c. miniature marshmallows, optional
  • 1 c. chopped pecans, toasted
  • 1 c. canned sliced peaches, drained and chopped
  • 1/2 c. dried cherries
  • 8 oz. low fat Cool Whip topping, thawed
  • 1/2 c. flaked coconut, toasted

Instructions

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.

NOTE: Serves 16