Delicious Frog Eye Salad Recipe Everyone Will Love
This frog eye salad recipe is a delightful mix of pasta, fruits, and creamy elements that creates a nostalgic dish perfect for gatherings.
Equipment
- - Large bowl
- Electric mixer
- 1-gallon resealable bag
Ingredients
For the Pasta
- 1 cup acini di pepe this tiny pasta holds onto the creamy goodness
For the Pudding Mixture
- 1 package instant vanilla pudding mix this is the secret to a smooth dressing
- 1/2 cup sugar enhances the fruity flavors beautifully
- 1 1/4 cups milk use whole milk for creaminess or almond milk for dairy-free
- 1/4 cup reserved pineapple juice adds splash of fruity flavor
For the Fruits
- 1 can crushed pineapple drain well
- 1 can pineapple tidbits adds dimension with chunky sweetness
- 1 can mandarin oranges elevates flavor profile
- 1 can fruit cocktail medley of sweet, assorted fruits
For the Mix-Ins
- 1 cup colored mini marshmallows whimsical appearance and soft chewiness
- 1/2 cup shredded coconut adds hint of tropical taste
For the Topping
- 1 cup Cool Whip fluffy, airy topping
- 1 can Reddi Wip extra touch of celebration when serving
Instructions
Cooking Steps
- Cook the pasta in lightly salted, rapidly boiling water for about 10 minutes. Drain and rinse in cold water until cool.
- In a large bowl, beat together the instant vanilla pudding mix, reserved pineapple juice, sugar, and milk until smooth.
- Fold the drained pasta into the pudding mixture, cover, and refrigerate overnight.
- Place all drained fruits into a bowl or resealable bag, and refrigerate overnight.
- Fold the fruit mixture, Cool Whip, mini marshmallows, and shredded coconut into the chilled pasta mixture. Serve in a large bowl or individual dishes with a dollop of Reddi Wip on top.
Notes
This recipe serves 12 but can be easily halved for smaller gatherings.