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.