Quick & easy frog's eye salad
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1⅓ | cup | (8 oz.) RONZONI Acini Pepe; uncooked |
| 1 | can | (20-oz.) Pineapple chunks; in juice, undrained |
| 1¾ | cup | Milk |
| ¼ | cup | Sugar |
| 1 | pack | (4-serving size) Vanilla instant pudding & pie filling mix |
| 1 | can | (8-oz.) Crushed pineapple; drained |
| 2 | cans | (11-oz. ea.) Mandarin orange segments, drained |
| 3½ | cup | (8 oz.) Frozen non-dairy whipped topping, thawed and divided |
| 3 | cups | Miniature marshmallows |
| ½ | cup | Flaked coconut |
| x | 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 ¼ 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).
From: Ronzoni supermarket give-away Typed by iRis gRayson
Submitted By IRIS GRAYSON On 08-12-95