Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 oz Mostaccioli, uncooked
1 ts Walnut or vegetable oil
2 c Sliced fresh strawberries
- divided
1/3 c Toasted MOUNDSA Coconut*
1/2 c Whipping cream
2 tb Powdered sugar
2 ts Kirsch (cherry brandy)
- (optional)
1/2 ts Vanilla extract
Salad greens
1/2 c Toasted chopped walnuts*

1. Cook pasta according to package directions; drain. Rinse with cold
water to cool quickly; drain well.

2. In large bowl, toss cooled pasta with oil; gently blend in 1-1/2
cups strawberries and coconut. Set aside.

3. In food processor or blender, process remaining strawberries and
remaining ingredients except greens and walnuts until strawberries are
pureed and mixture is slightly thickened. Serve on greens. Spoon
dressing over top; sprinkle with toasted walnuts. 6 servings (1 cup
ea.).

*To toast coconut and walnuts: Heat oven to 350 F. Spread ingredients
in shallow baking pan; bake 8 to 10 minutes, stirring occasionally,
until golden brown.

Recipe may be reprinted courtesy of the Hershey Kitchens. Meal-Master
format by Karen Mintzias

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