This delicious potluck recipe uses instant vanilla pudding to save time in the kitchen.
| Prep Time: | 15 mins |
| Additional Time: | 5 hrs |
| Total Time: | 5 hrs 15 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 1 ⅓ cups acini di pepe pasta
- 1 (20 ounce) can pineapple chunks, drained and 1/4 cup juice reserved
- 1 ⅓ cups milk
- ¼ 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
- ½ 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.
Nutrition Facts
| Calories | 290 kcal |
| Carbohydrate | 63 g |
| Cholesterol | 2 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 1 g |
| Sodium | 165 mg |
| Sugars | 36 g |
| Fat | 2 g |
| Unsaturated Fat | 0 g |
Reviews
This recipe forgets to tell you to put in the cooked pasta. I just made it with banana pudding and fruit cocktail instead of pineapple and vanilla.
I make a version of this with no sugar or coconut, for my picky eaters. Really simple & sweet!