Quick and easy frog's eye salad

12 Servings

Ingredients

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