Frog Eye Salad
This frog eye salad follows the traditional method many families use. The pasta is cooled, mixed with a creamy pudding base and fruit, then chilled until set.
Servings: 8
Ingredients
- 1 Cup acini di pepe pasta, uncooked
- 1 Package instant vanilla pudding mix 3.4-Ounce
- 1 Cup whole milk
- 1 Can pineapple tidbits 20-Ounce, drained
- 1 Can mandarin oranges 15-Ounce, drained
- ½ Cup sweetened shredded coconut
- 2 Cups mini marshmallows colored
- 8 Ounces whipped topping thawed
Optional Toppings
Instructions
- Cook pasta according to package directions, omitting the salt.
- Drain the pasta and rinse it with cold water until it is cooled.
- Add pasta to a large serving bowl and set aside.
- In a medium mixing bowl, whisk vanilla pudding mix and milk until thick.
- Add pineapple, mandarin oranges, shredded coconut, and marshmallows to the serving bowl with pasta.
- Stir to combine and then fold in the whipped topping.
- Cover and refrigerate for at least 2 hours.
- Garnish with maraschino cherries and more mini marshmallows before serving.
Notes
Rinse the pasta thoroughly: This stops cooking and prevents sticking.
Drain fruit well: Excess liquid can thin the salad.
Allow enough chill time: The pudding needs time to set properly.
Stir gently before serving: This evens out the texture.
Drain fruit well: Excess liquid can thin the salad.
Allow enough chill time: The pudding needs time to set properly.
Stir gently before serving: This evens out the texture.
Nutrition
Calories: 329kcal | Carbohydrates: 63g | Protein: 6g | Fat: 7g | Saturated Fat: 6g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 4mg | Sodium: 134mg | Potassium: 236mg | Fiber: 3g | Sugar: 41g | Vitamin A: 318IU | Vitamin C: 15mg | Calcium: 82mg | Iron: 1mg
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