6 oz. acini de pepe pasta, uncooked
1 c. vanilla yogurt
8 oz. whipped topping
1/2 t. cinnamon
2 (11 oz.) cans mandarin oranges, drained
20 oz. can pineapple chunks, drained
1 C. mini marshmallows
2 medium bananas, sliced
1 C. seedless red grapes, halved
Cook pasta according to package directions. Rinse with cool water. In large bowl, combine yogurt, whipped topping, and cinnamon. Carefully add remaining ingredients and the pasta, blending to coat. Refrigerate to chill. Gently stir before serving. Serves 10-12.
Janice R.
1 c. vanilla yogurt
8 oz. whipped topping
1/2 t. cinnamon
2 (11 oz.) cans mandarin oranges, drained
20 oz. can pineapple chunks, drained
1 C. mini marshmallows
2 medium bananas, sliced
1 C. seedless red grapes, halved
Cook pasta according to package directions. Rinse with cool water. In large bowl, combine yogurt, whipped topping, and cinnamon. Carefully add remaining ingredients and the pasta, blending to coat. Refrigerate to chill. Gently stir before serving. Serves 10-12.
Janice R.
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