Frog Eye Salad Recipe

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This recipe for Frog Eye Salad is from Suwanee Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:	Category: Salads

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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Frog Eye Salad Recipe

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