Frog Eye Salad

  • Servings: 4 to 6

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.

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INGREDIENTS:

8 ozSan Giorgio® Acini Di Pepe
1 can(20 oz.)pineapple chunks, drained, juice reserved
1 3/4 cupsmilk
1/4 cupsugar
1 pkg(3.4 oz.)instant vanilla pudding mix
1 can(8 oz.)crushed pineapple, drained
2 cans(11 oz.)mandarin oranges, drained
2 cupswhipped topping
3 cupsminiature marshmallows
1/2 cupshredded coconut
maraschino cherries, if desired

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.