Frog Eye Salad - cooking recipe

Ingredients

1 pkg. (4 serving size) sugar-free vanilla cook & serve pudding mix
2/3 c. nonfat dry milk powder
2 c. canned crushed pineapple packed in juice, drained
1 tsp. vanilla extract
2 c. cooked Acine del Pepe macaroni
1 c. canned Mandarin oranges, rinsed and drained
3/4 c. Cool Whip (8 calories per Tbsp.)
1/2 c. miniature marshmallows

Preparation

Drain pineapple and reserve juice.
In a medium saucepan combine dry pudding mix and dry milk powder.
Add enough water to reserved pineapple juice to make 1 and 1/2 cups liquid.
Add liquid to dry pudding mixture and cook over medium heat, stirring constantly, until mixture thickens and starts to boil.
Remove from heat.
Stir in vanilla extract and cooked macaroni.
Mix gently to combine.
Cool 10 minutes.
Fold in Mandarin oranges and pineapple.
Pour into medium bowl.
Cover and cool at least 1 hour.
Fold in Cool Whip lite and marshmallows.
Chill until ready to serve.
This makes eight servings. of 2/3 cup.