Please wait a bit while
Loanding
This is a great potluck dish that uses instant vanilla pudding to cut down on preparation time.
Ingredients
- ⅓ cups acini di pepe pasta: 1 piece
- pineapple chunks, drained and 1/4 cup juice reserved: 1 can (20 ounce can)
- ⅓ cups milk: 1 piece
- white sugar: 0.25 cup
- instant vanilla pudding mix: 1 pack (3.5 ounce pack)
- miniature marshmallows: 3 cups
- mandarin oranges: 2 cans (11 ounce cans, drained)
- frozen whipped topping: 2 cups (thawed)
- pineapple: 1 can (8 ounce can, crushed)
- flaked coconut: 0.5 cup
Metric Conversion
Stages of cooking
-
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.
