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QUICK AND EASY FROG EYE SALAD




Source of Recipe


recipeland


List of Ingredients




1 1/3 c ronzoni acini pepe, uncooked
2 ea mandarin oranges, 11 oz. cans, drained
20 oz pineapple chunks, in juice, undrained
1 3/4 c milk
3 1/2 c whipped topping, frozen, thawed, divided
1/4 c sugar
1 ea pudding & pie filling mix, instant, vanilla
8 oz pineapple, crushed
3 c marshmallows, miniature
1/2 c coconut, flaked
1 maraschino cherries


Recipe



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).