Frog Eye Salad
Cooked Acini di Pepe gently folded in with vanilla pudding, crushed pineapple, mandarin oranges and whipped topping with just the right touch of shredded coconut.
Ingredients
Ingredients
8 oz Creamette® Acini Di Pepe
1 (20 oz.) pineapple chunks, drained, juice reserved
1.75 cups milk
0.25 cup sugar
1 (3.4 oz.) instant vanilla pudding mix
1 (8 oz.) crushed pineapple, drained
2 (11 oz.) mandarin oranges, drained
2 cups whipped topping
3 cups miniature marshmallows
0.50 cup shredded coconut
Directions
Cooking Directions
1
Prepare pasta in boiling water 11 minutes; drain and rinse with cold water.
2
In large bowl, beat 1/4 cup of reserved pineapple juice, milk, sugar and pudding for 2 minutes.
3
Set aside a few mandarin slices and some of the coconut to top the salad, if desired.
4
Gently stir in cooked pasta and remaining ingredients.
5
Garnish with mandarins, coconut, and maraschino cherries, if desired. Cover and chill at least 2 hours.
