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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).

 

 

 


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