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Quick & Easy Frog's Eye Fruit Salad Recipe
Serves 12
Serving size: about 1 cup each
Ingredients: 1 1/3 cup (8 oz) Ronzoni Acini de Pepe, uncooked, drained
2 cans (11-oz ea) mandarin orange, segments, drained
1 can (20-oz) pineapple chunks, in juice, undrained
1 3/4 cup milk
3 1/2 cup (8 oz) frozen non-dairy whipped topping, thawed
1/4 cup sugar
1 pk (4-serving size) vanilla instant pudding & pie filling mix
1 can (8-oz) crushed pineapple, divided
3 cup miniature marshmallows
1/2 cup flaked coconut
Maraschino cherries
Instructions: 1. Cook pasta according to package directions; drain.
2. Rinse with cold water to cool quickly; drain well.
3. Drain juice from pineapple chunks, reserving 1/4 cup.
4. In large bowl, add reserved juice, milk, sugar and pudding mix; beat with whisk or electric mixer until well blended, about 1 to 2 minutes.
5. Add pasta to pudding mixture; stir gently.
6. Let stand 10 minutes.
7. Add crushed pineapple and chunks, oranges, 2 cups whipped topping, marshmallows and coconut; mix gently and thoroughly.
8. Cover; refrigerate until cold.
9. Top with remaining whipping topping.
10. Garnish with cherries.
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