Frog-Eye Salad
Ingredients
- 1 1/4 c. Acini di Pepe Pasta
- 1 can pineapple chunks drained (reserve 1/3 cup juice; use 14-ounce can)
- 1 2/3 c. milk
- 1/4 c. sugar
- 1 package instant vanilla pudding
- 1 can crushed pineapple drained (8-ounce can)
- 2 cans mandarin oranges drained (12 ounces each)
- 3 c. mini marshmallows
- 2/3 c. sweetened flaked coconut
Instructions
- Cook the pasta according to the package's instructions.
- Drain excess water, rinse with cool water to bring the pasta to room temperature, and set aside.
- In a large mixing bowl, beat the pineapple juice, milk, sugar and pudding mix until thoroughly combined, about 1-2.
- Fold in the pasta, both kinds of pineapple, oranges, marshmallows and coconut.
- Cover and refrigerate for at least 3 hours, or overnight, if you want to make it ahead.