Quick and easy frog's eye salad

Yield: 12 Servings

Measure Ingredient
1⅓ cup (8 oz.) RONZONI Acini Pepe; uncooked drained
2 cans (11-oz. ea) Mandarin orange
1 can (20-oz.) Pineapple chunks; in juice, undrained
1¾ cup Milk segments, drained
3½ cup (8 oz.) Frozen non-dairy whipped topping, thawed and
¼ cup Sugar
1 pack (4-serving size) Vanilla instant pudding & pie filling mix
1 can (8-oz.) Crushed pineapple; divided
3 cups Miniature marshmallows
½ cup Flaked coconut
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 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 Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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