Orzo Cheesecake Fruit Salad

Debbie Deverill


I love this salad it never get watery. You can add what ever fruit you like and it also makes a nice light dessert.


★★★★★ 1 vote

30 Min
10 Min


  • 1 c
    uncooked orzo pasta
  • 1 pkg
    (3.4 ounces) instant cheesecake or vanilla pudding
  • 1/3 c
    sour cream
  • 1 can(s)
    (20 ounces) crushed pineapple, undrained
  • 2 can(s)
    (11 ounces) mandarine oranges, drained
  • 2 c
    miniature marshmallows
  • 1 c
    chopped pecans, optional
  • 1 can(s)
    (15 ounces) chopped peaches, drained
  • 1/2 c
    maraschino cherries, drained and quartered
  • 1
    (8 ounce) frozne whipped topping, thawed
  • 1/2 c
    flaked cocnut, optional

How to Make Orzo Cheesecake Fruit Salad


  1. 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.
  2. Stir in the oranges, marshmallows, pecans, peaches, cherries, coconut and orzo. Fold in whipped topping. Cover and refrigerate for 2 hours or until chilled.

Printable Recipe Card

About Orzo Cheesecake Fruit Salad

Course/Dish: Fruit Salads
Other Tag: Quick & Easy

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