Frog Eye Salad

Ingredients

• 8 oz. Acini de Pepe, (Found in the pasta aisle)
• 2 small cans crushed pineapple or tidbits, drained and reserve juice
• 1 (11 oz) can mandarin orange slices, drained
• 1 (4.6 oz) box cook & serve vanilla pudding
• 1 (8 oz) Cool Whip
• 8 oz. mini marshmallows
• Optional garnish: Maraschino cherries and Mandarin orange slices
• Optional add in: shredded coconut

 1. Cook the vanilla pudding as directed on the box. Pour into a bowl and place in the fridge until chilled. (You may want to put saran wrap over the pudding, right up against it, so a pudding skin doesn't form. If it does, just scrape it off after it is chilled).

2. Cook the pasta as directed on the box. Rinse with cold water and drain.

3. Add the pasta to a very large bowl. Add the fruit, the reserved pineapple juice, and stir. Add the chilled vanilla pudding, cool whip and marshmallows. Chill and let sit overnight before serving.


*I add halved grapes