Frog-Eyed Salad
Submitted by Kendra Johnson - added 5/1/24
An Easter side tradition!
Ingredients
- 8 oz. Acini de Pepe pasta
- 1/4 cup pineapple juice from
- 20 oz. can pineapple chunks (drain chunks)
- 1 3/4 cups milk
- 1/4 cup sugar
- 1 package (3.4 oz.) Vanilla Instant pudding
- 8 oz. can crushed pineapple, drained
- 2 cans (8 oz. each) mandarin oranges, drained
- 2 cups Cool Whip
- 3 cups mini marshmallows
- 1/2 cup flaked coconut
Instructions
- Cook pasta for 11 minutes. Rinse with cold water, drain.
- Beat milk, sugar, pineapple juice and pudding for 2 minutes.
- Then combine with pasta.
- Add remaining ingredients and refrigerate 5 hours.