Quick & easy frog's eye salad
Yield: 12 Servings
Ingredients:
- 1 1/3 c (8 oz.) RONZONI Acini Pepe; -uncooked -drained
- 2 cn (11-oz. ea) Mandarin orange
- 1 cn (20-oz.) Pineapple chunks; -in juice undrained
- 1 3/4 c Milk -segments drained
- 3 1/2 c (8 oz.) Frozen non-dairy -whipped topping thawed and
- 1/4 c Sugar
- 1 pk (4-serving size) Vanilla -instant pudding & pie -filling mix
- 1 cn (8-oz.) Crushed pineapple; -divided
- 3 c Miniature marshmallows
- 1/2 c Flaked coconut
Instructions:
x Maraschino cherries 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).
