FROG EYE SALAD

By grinder

Ingredients

• 1 {4oz} SF vanilla cook andserve pudding
• 2/3 cup nonfat dry milk powder
• 2 cups canned crushed pineapple, drain, reserve liquid
• 1 teaspoon vanilla
• 1 scant cup acini pepe pasta
• 1 cup mandarin oranges, rinse, drain
• 3/4 cup cool whip lite
• 1 oz. mini marshmallows

Preparation

Step 1

In medium saucepan, combine dry ingredients, add enough water to pineapple juice to make 1-1/2 cups liquid. Add to dry ingredients, cook over medium heat until thickened and starts to boil.

Remove from heat, stir in vanilla and cooked pasta. Mix gently to combine. Cool 10 minutes.

Fold in oranges and pineapple. Place in bowl, cover and chill at least 1 hour, fold in cool whip and marshmallows. Chill.