Frog Eye Salad
This classic Frog Eye Salad combines tender acini de pepe pasta, pineapple, mandarin oranges, coconut, and mini marshmallows in a sweet, creamy pudding and whipped topping. It’s a fun, fruity favorite for holidays, potlucks, and family gatherings!
Servings: 8
Ingredients
- 1 1/3 cup cooked Acini de Pepe Pasta
- 1 20 oz. can Pineapple Tidbits drained, save juice -1/2 a cup
- 1 20 oz. can Crushed Pineapple drained
- 1 15 oz. can Mandarin Oranges drained
- 1 3.4 oz. box Vanilla Pudding
- 1/4 cup Sugar
- 1 cup Whole Milk
- 2 cups Cool Whip
- 3 cups Mini Marshmallows
- 1/2 cup Shredded Sweetened Coconut
- Maraschino Cherries for topping
Instructions
- Start by boiling your pasta until tender. Rinse in cool water and set aside.
- To a large bowl add your pineapple tidbits, crushed pineapple, oranges, coconut, and marshmallows. Mix until well combined.
- To a bowl add your pudding mix, sugar, reserved juice, and milk. Whisk until well combined and refrigerate for 15 minutes.
- Fold in your cool whip. Add cool whip mixture to your fruit mixture. Followed by your cooked pasta. Mix everything until well combined and place in the fridge for four hours, or overnight. Top with cherries if desired.
- Serve and enjoy!