Frog Eye Salad Recipe

Frog Eye Salad Recipe

Ingredients:

1 cup acini di pepe pasta

2 cans (20 oz each) crushed pineapple, drained (juice reserved)

1 can (11 oz) mandarin oranges, drained

1 package (3.4 oz) instant vanilla pudding mix

1 cup miniature marshmallows

1 cup whipped topping (like Cool Whip)

1/2 cup shredded coconut (optional)

1/2 cup maraschino cherries, halved (optional)

Instructions:

Cook the Pasta:

Bring a large pot of water to a boil and cook the acini di pepe pasta according to package directions until al dente.

Drain and rinse under cold water to cool. Set aside.

Prepare the Fruit Mixture:

In a large mixing bowl, combine the drained pineapple and mandarin oranges. Add the dry vanilla pudding mix to the fruit and stir until well mixed.

Combine Ingredients:

Add the cooled pasta to the fruit and pudding mixture. Stir in the marshmallows, coconut (if using), and cherries (if using). Mix gently until all ingredients are well combined.

Add Whipped Topping:

Fold in the whipped topping gently until the salad is well coated and creamy.

Chill:

Refrigerate the salad for at least one hour, or overnight, to allow the flavors to meld together and the salad to set.

Serve:

Serve chilled as a dessert or a sweet side dish at gatherings.

This Frog Eye Salad is not only delicious but also a visually appealing dish with its colorful ingredients and creamy texture.

It’s perfect for potlucks, family gatherings, or as a special treat during the holidays. Enjoy crafting this delightful dish!

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