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SAL: Orzo Cheesecake Fruit Salad (16)

Source of Recipe

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Orzo Cheesecake Fruit Salad (16)

Simple & Delicious May 2010
9 reviews rate this recipe 4 of 5 stars.
Prep: 30 min. + chilling at least 2 hrs.
Yield: 16 servings.

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 low-fat whipped topping, thawed
• 1/2 cup flaked 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.

3/4 cup equals 265 calories, 9.4 g fat (3.5 g saturated fat), 3 mg cholesterol, 101 mg sodium, 43 g carbohydrate, 2 g fiber, 3 g protein.