Frog Eye Salad
A classic, sweet, and creamy pasta salad with fruit and a light pudding dressing.
Ingredients
- 1 cup acini di pepe pasta
- 1 can (15 oz) crushed pineapple, drained
- 1 can (15 oz) mandarin oranges, drained
- 1 cup mini marshmallows
- 1 cup whipped topping (Cool Whip)
- 1/2 cup shredded coconut (optional)
- 1/2 cup maraschino cherries, halved
- 1/2 cup granulated sugar
- 1 tbsp cornstarch
- 1 egg, beaten
- 1 cup pineapple juice (reserved from drained pineapple)
- 1 tsp vanilla extract
Instructions
- Cook the Pasta: Bring a pot of water to a boil and cook the acini di pepe according to the package instructions. Drain and rinse with cold water. Let it cool completely.
- Make the Pudding Mixture: In a saucepan, whisk together the sugar, cornstarch, egg, and pineapple juice. Cook over medium heat, stirring constantly, until the mixture thickens. Remove from heat and stir in the vanilla extract. Let it cool.
- Combine Ingredients: In a large bowl, mix the cooled pasta, pudding mixture, drained pineapple, mandarin oranges, mini marshmallows, shredded coconut (if using), and maraschino cherries.
- Fold in Whipped Topping: Gently fold in the whipped topping until everything is well combined.
- Chill and Serve: Cover and refrigerate for at least 1 hour before serving to let the flavors blend. Enjoy!
Notes
- If you prefer a less sweet version, reduce the sugar in the pudding mixture.
- Add chopped nuts for a crunchy texture.
- Best served chilled.