Quick & Easy Frogs Eye Salad Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
1 1/3 cup: (8 oz.) RONZONI Acini Pepe, uncooked drained
2 can: , (11-oz. ea) Mandarin orange
1 can: (20-oz.) Pineapple chunks, in juice, undrained
1 3/4 cup: Milk segments, drained
3 1/2 cup: , (8 oz.) Frozen non-dairy whipped topping, thawed and
1/4 cup: Sugar,
1 package: , (4-serving size) Vanilla instant pudding & pie filling mix
1 can: (8-oz.) Crushed pineapple, divided
3 cup: Miniature marshmallows,
1/2 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 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).
Source from luhu.jp
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).
Source from luhu.jp