Mike Filigenzi wrote:Some sort of riff on Jell-O?
I think I'd have to like Jello more than I do in order to give that "my all". I'm better off at the Tater Tot end of things. But hey, feast your eyes on this recipe: it was the hit dish of a luncheon I was invited to but couldn't attend a few weeks ago, and a clamor for the recipe caused it to land in my inbox. To someone with a white and creamy aversion like me, it doesn't get any scarier.
Subject: Recipe
FROG'S EYE SALAD
1 1/3 cups (8 oz.) Ronzoni Acini di Pepe, uncooked
1 can (20 oz.) pineapple chunks, drained (reserve 1/4 cup juice)
1 3/4 cups milk
1/4 cup sugar
1 pkg. (3.4 oz.) vanilla instant pudding
1 can (8 oz.) crushed pineapple, drained
2 cans (11 oz. each) mandarin orange segments, drained
2 cups frozen non-dairy whipped topping, thawed
3 cups miniature marshmallows
1/2 cup flaked coconut
Cook pasta 11 minutes. Rinse with cold water, drain well. In large bowl, beat reserved pineapple juice, milk, sugar and pudding two minutes. Gently stir in pasta and remaining ingredients; cover. Refrigerate at least five hours. 12 servings