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How To make Quick & Easy Frog's Eye Salad

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Ingredients
1 1/3
cup
ronzoni acini pepe, uncooked
2
each
mandarin oranges, 11 oz. cans, drained
20
oz
pineapple chunks, in juice, undrained
1 3/4
cup
milk
3 1/2
cup
whipped topping, frozen, thawed, divided
1/4
cup
sugar
1
each
pudding & pie filling mix, instant, vanilla
8
oz
pineapple, crushed
3
cup
marshmallows, miniature
1/2
cup
coconut, flaked
1

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).

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