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Quick & Easy Frog`s Eye Salad

Ingredients
1 1/3cupronzoni acini pepe, uncooked
2eachmandarin oranges, 11 oz. cans, drained
20ozpineapple chunks, in juice, undrained
1 3/4cupmilk
3 1/2cupwhipped topping, frozen, thawed, divided
1/4cupsugar
1eachpudding & pie filling mix, instant, vanilla
8ozpineapple, crushed
3cupmarshmallows, miniature
1/2cupcoconut, flaked
1maraschino cherries

Directions:

Cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well. Drain juice from pineapple chunks, reserving 1/4 cup.

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. Add pasta to pudding mixture; stir gently. Let stand 10 minutes. Add crushed pineapple and chunks, oranges, 2 cups whipped topping, marshmallows and coconut; mix gently and thoroughly. Cover; refrigerate until cold. Top with remaining whipping topping. Garnish with cherries.

12 servings (about 1 cup each).

 

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