Creamy Pineapple & Peach Dessert

1. 1

   In a large pot of boiling water, cook pasta for about 6 minutes or until tender but firm.

2. 2

   Drain, rinse under cold water and drain again.

3. 3

   Set aside.

4. 4

   Meanwhile, line an 11 by 7 inch baking dish with lady fingers.

5. 5

   Cut lady fingers if necessary to cover bottom of dish.

6. 6

   Brush lady fingers with reserved pineapple juice.

7. 7

   Reserve about 8 slices of the peaches for garnish.

8. 8

   Layer remaining peaches over lady fingers.

9. 9

   Sprinkle with pineapple.

10. 10

    Place ricotta cheese in a large bowl.

11. 11

    Whisk until smooth.

12. 12

    Add milk and instant pudding mix.

13. 13

    Whisk for about 2 minutes until slightly thickened.

14. 14

    Stir in cooked orzo pasta.

15. 15

    Pour mixture over pineapple layer.

16. 16

    Refrigerate for about 20 minutes.

17. 17

    Cover pasta layer with Cool Whip (or whipping cream).

18. 18

    Garnish with reserved peach slices.

19. 19

    Refrigerate for 1 hour.

* Per serving · 4 servings · Values may vary.

No additional tips available.