Frog Eye Salad

When I worked in this restaurant that also catered, we made this Frog Eye Salad all the time.  Especially for catered parties.  It was super easy & delicious!  I had forgotten how much I actually liked this salad until we had a salad social the other night with a bunch of ladies from church, & one of the ladies brought this to share.  So, I made it again myself the way we used to make it in the restaurant.  It makes a LOT so it's great for parties & get-togethers!  Enjoy!

Frog Eye Salad

Recipe from: Amber (Dessert Now, Dinner Later!)

• 1 1/4 cup Acini Di Pepe (small round pasta; find it in a small box in the pasta aisle.)
• 2 (11oz) cans mandarin oranges
• 1 (20oz) can pineapple tidbits
• 1 (4-serving) box vanilla pudding
• 1 1/2 cup milk (or combination of milk & pineapple juice from the tidbits)
• 2 cups whipped cream/cool whip
• 3 cups marshmallows
• 1/2 cup sweetened coconut flakes

1. Cook acini di pepe according to package directions.  Drain & rinse with cold water.
2. Drain cans of fruit, saving the pineapple juice.  In a large bowl, combine pudding with milk or a combination of milk & reserved pineapple juice (for a sweeter salad) to equal 1 1/2 cups liquid.  Whisk until combined.  Place in the freezer or fridge to firm up pudding; about 5-10 minutes.
3. Once pudding is firm, fold in whipped cream/cool whip.  Add cooked pasta, fruit, marshmallows & coconut.  Fold gently.  Refrigerate for 30 minutes (optional, but advised.)  Serve cold.

When I worked in this restaurant that also catered, we made this Frog Eye Salad all the time.  Especially for catered parties.  It was super easy & delicious!  I had forgotten how much I actually liked this salad until we had a salad social the other night with a bunch of ladies from church, & one of the ladies brought this to share.  So, I made it again myself the way we used to make it in the restaurant.  It makes a LOT so it's great for parties & get-togethers!  Enjoy!

Frog Eye Salad

Recipe from: Amber (Dessert Now, Dinner Later!)

• 1 1/4 cup Acini Di Pepe (small round pasta; find it in a small box in the pasta aisle.)
• 2 (11oz) cans mandarin oranges
• 1 (20oz) can pineapple tidbits
• 1 (4-serving) box vanilla pudding
• 1 1/2 cup milk (or combination of milk & pineapple juice from the tidbits)
• 2 cups whipped cream/cool whip
• 3 cups marshmallows
• 1/2 cup sweetened coconut flakes

1. Cook acini di pepe according to package directions.  Drain & rinse with cold water.
2. Drain cans of fruit, saving the pineapple juice.  In a large bowl, combine pudding with milk or a combination of milk & reserved pineapple juice (for a sweeter salad) to equal 1 1/2 cups liquid.  Whisk until combined.  Place in the freezer or fridge to firm up pudding; about 5-10 minutes.
3. Once pudding is firm, fold in whipped cream/cool whip.  Add cooked pasta, fruit, marshmallows & coconut.  Fold gently.  Refrigerate for 30 minutes (optional, but advised.)  Serve cold.