Ingredients
1 cup uncooked orzo pasta1 package (3.4 ounces) instant cheesecake or vanilla pudding mix1/3 cup sour cream1 can (20 ounces) crushed pineapple, undrained1 large banana, sliced2 teaspoons lemon juice2 cans (11 ounces each) mandarin oranges, drained2 cups miniature marshmallows1 cup chopped pecans, toasted1 cup canned sliced peaches, drained and chopped1/2 cup maraschino cherries, drained and quartered1 carton (8 ounces) frozen whipped topping, thawed1/2 cup sweetened shredded coconut, toasted
Preparation
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.
