This is a family staple in my(Mindy’s) house for Thanksgiving! It is so yummy and it creamy delicious texture is amazing! I feel like this is a recipe I will be making until I die! One of those recipes I hope to pass down. This is one I was always in charge of making from start to finish. I remember being a young teen and I would mess up(how, I’m not sure) and learned so much cooking on my own. My mom was always there to help and teach me. This recipe has a sweet spot in my heart and I hope that you love it as much as we do!!
1 1/3 cup Ronzoni acini pepe, uncooked
2 (11oz) can mandarin oranges
1 (20oz) can pineapple chunks, in juice, undrained
1 3/4 cup milk
3 1/2 cup whipped topping
1/4 cup sugar
1 big box instant vanilla pudding
1 (80z) can pineapple, crushed
3 cups mini marshmallows
1 /2 cup coconut flakes
1/2 cup maraschino cherries!
- 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 pineapple juice, milk, sugar, and pudding mix; beat with whisk or electric mixer until well blended, about 1-2 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 whipped topping, garnish with cherries.
Mindy… no lol. Pasta, pudding, and pineapple?!!??!!? LOL
I’m just kidding! I’ve heard of TONS of people eating it, even here in KY, but I just can’t. Love you anyways!
Oh my goodness I thought only my family did frog eye salad! My mom found it years ago on a pasta box and it became an instant family favorite. She’s gone now and I miss her terribly but we still make it to remember her. The holidays aren’t the same without it.
Made this for the first time tonight. Taking it to thanksgiving tomorrow! I’m excited to see how it turns out! Thanks for sharing your recipes!!