Frog Eye Salad
-
1 1/4
cup
Acini Di Pepe (small round pasta)
-
2
(11oz) cans mandarin oranges
-
1
(20oz) can pineapple tidbits
-
1
4-serving box vanilla instant pudding
-
1 1/2
cup
milk (or combination of milk & pineapple juice from the tidbits)
-
2
cups
whipped cream/cool whip
-
3
cups
marshmallows
-
1/2
cup
sweetened coconut flakes
-
Cook acini di pepe according to package directions. Drain & rinse with cold water.
-
Drain cans of fruit, saving the pineapple juice. In a large bowl, combine pudding with milk or a combination of milk & reserved pineapple juice (for a sweeter salad) to equal 1½ cups liquid. Whisk until combined. Place in the freezer or fridge to firm up pudding; about 5-10 minutes.
-
Once pudding is firm, fold in whipped cream/cool whip. Add cooked pasta, fruit, marshmallows & coconut. Fold gently. Refrigerate for 30 minutes (optional, but advised.) Serve cold.
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