A delicious kind of salad made with mandarin oranges, pineapple chunks, flaked coconut and whipped topping.
YIELD
12 servingsPREP
30 minCOOK
10 minREADY
40 minIngredients
Directions
Cook pasta according to package directions; drain.
Rinse with cold water to cool quickly; drain well.
Drain juice from pineapple chunks, reserving ¼ 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).
Comments
for super a super rich flavor, use french vanilla pudding and french vanilla whipped topping and add a tsp of vanilla extract.
Great salad, even better if yo use pistachio pudding. It gives it a green tint. Lovely & tasty.
I have always added poppy seeds to give it that "real" Frog-Eye look!
Thank you for this recipe I had this at my mother's Memorial service. I loved it but didn't know how to prepare it. Happy Holidays.