Pasta Fruit Salad II recipe

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Ingredients

½ (12 ounce) package macaroni
1 (3.5 ounce) package instant vanilla pudding mix
1 ½ cups milk
1 (11 ounce) can mandarin oranges, drained
1 (20 ounce) can crushed pineapple, drained
1 (15.25 ounce) can fruit cocktail, drained
½ (10 ounce) jar maraschino cherries, drained
1 (8 ounce) container frozen whipped topping, thawed

Nutrition Info

421.3 calories
carbohydrate: 79.8 g
cholesterol: 4.2 mg
fat: 9.7 g
fiber: 2.6 g
protein: 5.9 g
saturatedFat: 7.7 g
servingSize: -
sodium: 240.8 mg
sugar: 38.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.

  2. Prepare pudding according to directions on package however, use only 1 1/2 cups milk. Refrigerate until chilled.

  3. In a large bowl, combine the pasta and pudding, mix until evenly coated.

  4. Add oranges, pineapples, fruit cocktail and cherries to pasta mixture. Mix well. Fold in whipped topping, chill and serve.

Recipe Yield

6 to 8 servings

Recipe Note

This is a very tasty yet unique fruit salad.

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