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Frog Eye Salad Recipe

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This recipe for Frog Eye Salad, by , is from Suwanee Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jermiah BullFrog
Added: Monday, May 26, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 1/3 cups Ronzoni's Acini Pepe, uncooked
1 can (20 oz) Pineapple Chunks in juice, undrained.
1 3/4 cups Milk
1/4 cup Sugar
1 package (4 oz serving size) Vanilla Instant Pudding
1 can (8 oz) Crushed Pineapple, drained
2 cans (11 oz each) Mandarin Orange Segments, drained.
3 1/2 cups (8 oz) whipped topping
3 cups Miniature Marshmallows
1/2 cup Flaked Coconut

Directions:
Directions:
Cook pasta according to package directions, drain. Rinse with cold water to cool quickly. Drain well. Drain juice from pineapple chunks, reserving 1/4 cup. In large bowl, add reserved juice, milk, sugar and pudding mix, beat with whisk or electric mixer until well blended, about 1-2 minutes. Add pasta to pudding mixture, stir gently. Let stand 10 minutes. Add crushed pineapple and chunks, oranges, 2 cups whipped topping, marshmallows and coconut. Mix gently and thoroughly. Cover, refrigerate until cold. Top with the remaining whipped topping, garnish with cherries.

 

 

 

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