Monday, January 16, 2012
Frog Eye Salad
1 1/4 cup acini de pepe
1 3/4 cup milk
1/4 cup sugar
1 can crushed pineapple, drained
2 cups Cool Whip
1 cup pineapple chunks, reserve 1/4 cup juice
1 pkg. vanilla instant pudding
2 cans mandarin oranges, drained
3 cups miniature marshmallows
1/2 cup flaked coconut (optional)
Cook pasta in water for approximately 11 minutes. Rinse with cold water and drain well. In a large bowl beat reserved pineapple juice, milk, sugar and pudding for about 2 minutes. Gently stir in pasta and remaining ingredients. Cover and refrigerate for 5 hours.
*This recipe makes a bowl large enough to feed a small army, or at least take to a potluck dinner so I usually 1/2 the recipe for my small family!