Quick And Easy Frog's Eye Salad Recipe

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1 vote | 5802 views
Servings: 12

Ingredients

Cost per serving $0.34 view details
  • 1 1/3 c. (8 ounce.) RONZONI Acini Pepe, uncooked liquid removed
  • 2 can (11-ounce. ea) Mandarin orange
  • 1 can (20-ounce.) Pineapple chunks, in juice, undrained
  • 1 3/4 c. Lowfat milk segments, liquid removed
  • 3 1/2 c. (8 ounce.) Frzn non-dairy whipped topping, thawed and
  • 1/4 c. Sugar
  • 1 pkt (4-serving size) Vanilla instant pudding & pie filling mix
  • 1 can (8-ounce.) Crushed pineapple, divided
  • 3 c. Miniature marshmallows
  • 1/2 c. Flaked coconut
  •     x Maraschino cherries

Directions

  1. Cook pasta according to package directions; drain. Rinse with cool water to cold quickly; drain well. Drain juice from pineapple chunks, reserving 1/4 c.. In large bowl, add in reserved juice, lowfat milk, sugar and pudding mix; beat with whisk or possibly electric mixer till well blended, about 1 to 2 min. Add in pasta to pudding mix; stir gently. Let stand 10 min. Add in crushed pineapple and chunks, oranges, 2 c. whipped topping, marshmallows and coconut; mix gently and thoroughly. Cover; chill till cool. Top with remaining whipping topping. Garnish with cherries. 12 servings (about 1 c. each).

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Nutrition Facts

Amount Per Serving %DV
Serving Size 72g
Recipe makes 12 servings
Calories 119  
Calories from Fat 30 25%
Total Fat 3.43g 4%
Saturated Fat 2.88g 12%
Trans Fat 0.0g  
Cholesterol 2mg 1%
Sodium 40mg 2%
Potassium 79mg 2%
Total Carbs 20.83g 6%
Dietary Fiber 0.2g 1%
Sugars 17.78g 12%
Protein 2.05g 3%
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