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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 1/3 Tasse | (8 oz.) Ronzoni Acini Pepe; uncooked drained |
| 2 Dose | (11-oz. ea) Mandarin orange |
| 1 Dose | (20-oz.) Pineapple chunks; in juice, undrained |
| 1 3/4 Tasse | Milk segments, drained |
| 3 1/2 Tasse | (8 oz.) Frozen non-dairy whipped topping, thawed and |
| 1/4 Tasse | sugar |
| 1 Packung | (4-serving size) Vanilla instant pudding & pie filling mix |
| 1 Dose | (8-oz.) Crushed pineapple; divided |
| 3 Tasse | marshmallows miniature |
| 1/2 Tasse | coconut flakes |
| | X Maraschino cherries |
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Cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well. Drain juice from pineapple chunks, reserving 1/4 cup. In large bowl, add reserved juice, milk, sugar and pudding mix; beat with whisk or electric mixer until well blended, about 1 to 2 minutes. Add pasta to pudding mixture; stir gently. Let stand 10 minutes. Add crushed pineapple and chunks, oranges, 2 cups whipped topping, marshmallows and coconut; mix gently and thoroughly. Cover; refrigerate until cold. Top with remaining whipping topping. Garnish with cherries. 12 servings (about 1 cup each).
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