Orzo Cheesecake Fruit Salad

• 1 cup uncooked orzo pasta
• 1 package (3.4 ounces) instant cheesecake or vanilla pudding mix
• 1/3 cup sour cream
• 1 can (20 ounces) crushed pineapple, undrained
• 1 large banana, sliced
• 2 teaspoons lemon juice
• 2 cans (11 ounces each) mandarin oranges, drained
• 2 cups miniature marshmallows
• 1 cup chopped pecans, toasted
• 1 cup canned sliced peaches, drained and chopped
• 1/2 cup maraschino cherries, drained and quartered
• 1 carton (8 ounces) frozen whipped topping, thawed
• 1/2 cup sweetened shredded coconut, toasted

1. Cook orzo according to package directions. Drain and rinse in cold water; set aside.
2. In a large bowl, combine the pudding mix, sour cream and pineapple. Toss banana with lemon juice; stir into pudding mixture. Stir in the oranges, marshmallows, pecans, peaches, cherries and orzo. Fold in whipped topping. Sprinkle with coconut. Cover and refrigerate for 2 hours or until chilled.

orzo pasta, sour cream, pineapple, banana, lemon juice, oranges, marshmallows, pecans, peaches, maraschino cherries, frozen whipped topping, coconut

Taken from www.tasteofhome.com/recipes/orzo-cheesecake-fruit-salad/ (may not work)