Orzo Cheesecake Fruit Salad

Total Time Prep: 30 min. + chilling
Yield 16 servings
Test Kitchen Approved
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

  • 1 cup uncooked orzo pasta
  • 1 package (3.4 ounces) instant cheesecake or vanilla pudding mix
  • 1/3 cup sour cream
  • 1 can (20 ounces) crushed pineapple, undrained
  • 1 large banana, sliced
  • 2 teaspoons lemon juice
  • 2 cans (11 ounces each) mandarin oranges, drained
  • 2 cups miniature marshmallows
  • 1 cup chopped pecans, toasted
  • 1 cup canned sliced peaches, drained and chopped
  • 1/2 cup maraschino cherries, drained and quartered
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 1/2 cup sweetened shredded coconut, toasted

Directions

  1. Cook orzo according to package directions. Drain and rinse in cold water; set aside.
  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.

This salad features my favorite fruits, complemented by the creamy pudding mix. It even works as a dessert. —Priscilla Gilbert, Indian Harbour Beach, Florida
Recipe Creator

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