Wednesday, March 26, 2008

Frog Eye Salad

1 1/3 c. acini de pepe, uncooked

1 can pineapple chunks, drained (reserve ¼ c. juice)

1 ¾ c. milk

¼ c. sugar

1 pkg. (3.4 oz) vanilla instant pudding

1 can crushed pineapple, drained

2 cans mandarin orange segments, drained

2 c. Cool Whip

Cook pasta 11 minutes. Rinse with cold water; drain well. In large bowl, beat reserved pineapple juice, milk, sugar, and pudding 2 minutes. Gently stir in pasta and remaining ingredients; cover. Refrigerate at least 5 hours. 12 servings.

I love this salad. Sometimes we eat it for dessert. I think it is perfect for spring. I think the recipe originally came from the back of a Ronzoni brand box of acini de pepe although I leave out the marshmallows and coconut that they had included. I usually leave out the crushed pineapple as well.

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