Ingredients
12
12 servings
- •1.3333333730698 cups acini di pepe pasta
- •1 (20 ounce) can pineapple chunks, drained and 1/4 cup juice reserved
- •1.3333333730698 cups milk
- •0.25 cup white sugar
- •1 (3.5 ounce) package instant vanilla pudding mix
- •3 cups miniature marshmallows
- •2 (11 ounce) cans mandarin oranges, drained
- •2 cups frozen whipped topping, thawed
- •1 (8 ounce) can crushed pineapple
- •0.5 cup flaked coconut
Instructions
- Bring a large pot of lightly salted water to a boil. Cook acini de pepe in the boiling water, stirring occasionally until tender yet firm to the bite, about 11 minutes. Drain and rinse well with cold water.
- Beat reserved pineapple juice, milk, sugar, and pudding mix together in a large bowl for about 2 minutes. Stir pineapple chunks, marshmallows, mandarin oranges, whipped topping, crushed pineapple, and coconut into the bowl with the juice mixture carefully. Cover and refrigerate at least 5 hours to overnight.
Nutritional Facts
Per 12 servings
- Calories: 290
- Carbohydrate: 63g
- Fat: 2g
- Fiber: 2g
- Protein: 5g
- Sugar: 36g
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