(3.4 ounces) instant cheesecake or vanilla pudding
(20 ounces) crushed pineapple, undrained
(11 ounces) mandarine oranges, drained
chopped pecans, optional
(15 ounces) chopped peaches, drained
maraschino cherries, drained and quartered
(8 ounce) frozne whipped topping, thawed
flaked cocnut, optional
How To Make orzo cheesecake fruit salad
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.
Stir in the oranges, marshmallows, pecans, peaches, cherries, coconut and orzo. Fold in whipped topping. Cover and refrigerate for 2 hours or until chilled.
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