Quick & Easy Frog's Eye Salad Recipe
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| Ingredients | |||
| 1 1/3 | cup | ronzoni acini pepe, uncooked | |
| 2 | each | mandarin oranges, 11 oz. cans, drained | |
| 20 | oz | pineapple chunks, in juice, undrained | |
| 1 3/4 | cup | milk | |
| 3 1/2 | cup | whipped topping, frozen, thawed, divided | |
| 1/4 | cup | sugar | |
| 1 | each | pudding & pie filling mix, instant, vanilla | |
| 8 | oz | pineapple, crushed | |
| 3 | cup | marshmallows, miniature | |
| 1/2 | cup | coconut, flaked | |
| 1 | maraschino cherries | ||
Directions: | |||
| Cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well. Drain juice from pineapple chunks, reserving 1/4 cup. In large bowl, add reserved juice, milk, sugar and pudding mix; beat with whisk or electric mixer until well blended, about 1 to 2 minutes. Add pasta to pudding mixture; stir gently. Let stand 10 minutes. Add crushed pineapple and chunks, oranges, 2 cups whipped topping, marshmallows and coconut; mix gently and thoroughly. Cover; refrigerate until cold. Top with remaining whipping topping. Garnish with cherries. 12 servings (about 1 cup each). | |||