1 c. uncooked orzo pasta
1 pkg. (3.4 oz.) instant cheesecake or vanilla pudding mix
1/3 c. low-fat sour cream
20 oz. can crushed pineapple, undrained
1 large banana, sliced
2 t. lemon juice
2 (11 oz.) cans mandarin oranges, drained
2 c. miniature marshmallows, optional
1 c. chopped pecans, toasted
1 c. canned sliced peaches, drained and chopped
1/2 c. dried cherries
8 oz. low fat Cool Whip topping, thawed
1/2 c. flaked coconut, toasted
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. 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.