A good friend of mine introduced me to this culinary delight about 15 years ago, it has been a staple in my Thanksgiving ever since! Frog Eye Salad is named for the tiny round pasta used in the recipe! Rest assured no frogs were harmed in the creation of this fabulous dessert! Ingredients 1 1/3 cups acini di pepe pasta (uncooked) 1 (20 ounce) can pineapple chunks, drained (reserving 1/4 cup juice) 1 3/4 cups milk 1/4 cup sugar 1 package instant vanilla pudding 1 (8 ounce) can crushed pineapple, drained 2 (12 ounce) cans mandarin orange sections, drained 3 cups mini marshmallows 1/2 cup flaked coconut (Optional) Directions Cook pasta in boiling water for 11 minutes. Drain well, rinsing with cold water to cool pasta. In large bowl, beat reserved pineapple juice, milk, sugar and pudding mix for 2 minutes. Gently stir in pasta and remaining ingredients. Cover and refrigerate
Posted on: Wed, 05 Nov 2014 19:58:04 +0000
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