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Ingredients
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1 ⅓ cups acini di pepe pasta
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1 (20 ounce) can pineapple chunks, drained and 1/4 cup juice reserved
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1 ⅓ cups milk
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¼ cup white sugar
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1 (3.5 ounce) package instant vanilla pudding mix
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3 cups miniature marshmallows
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2 (11 ounce) cans mandarin oranges, drained
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2 cups frozen whipped topping, thawed
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1 (8 ounce) can crushed pineapple
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½ cup flaked coconut
Directions
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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.
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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 (per serving)
290 | Calories |
2g | Fat |
63g | Carbs |
5g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 290 | |
% Daily Value * | |
Total Fat 2g | 2% |
Saturated Fat 1g | 6% |
Cholesterol 2mg | 1% |
Sodium 165mg | 7% |
Total Carbohydrate 63g | 23% |
Dietary Fiber 2g | 6% |
Total Sugars 36g | |
Protein 5g | 10% |
Vitamin C 24mg | 26% |
Calcium 52mg | 4% |
Iron 1mg | 7% |
Potassium 241mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.