Friday, June 27, 2008

Frog's Eye Salad

This is one of my favorite summer salads. I only really make it for summer BBQs and potlucks and look forward to having it every summer!

1 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
2 cups whipped topping, frozen, thawed

1/4 cup sugar
1 small box vanilla instant pudding & pie filling mix

8 oz pineapple, crushed
3 cups marshmallows, miniature
1/2 cup coconut, flaked
1 maraschino cherries
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. Garnish with cherries. 12 servings (about 1 cup each).

*I don't put the coconut or cherries


JenBartlett said...

A woman from my mom's ward brought this for my wedding reception! I was a little skeptical at first, but it was really great! A hit!