Frog Eye Salad Recipe
Frog eye salad is a sweet, fruit-based salad made with small pasta balls called acini di pepe, canned pineapple, mandarin oranges, marshmallows, whipped cream, and sometimes coconut and nuts. it’s called frog eye salad because, the tiny round acini di pepe pasta could be compared to tiny little frog eyes, hence the name frog eye salad.
It is often served as a side dish at potlucks and picnics. Some variations of the recipe also include ingredients such as whipped topping, cream cheese, and sour cream. The pasta balls are typically cooked in a sweet, creamy sauce made from ingredients such as sugar, cornstarch, and canned milk. Some people also add food coloring to give the salad a bright, colorful appearance.
INGREDIENTS
- 1 1/4 cup Acini Di Pepe (small round pasta)
- 1-2 tsp salt, for cooking water
- 2 cans mandarin oranges, drained, or 1 to 2 medium sized fresh oranges
- 1 can pineapple tidbits, drained (save juice*), or 1 small fresh pineapple
- 1 small (4-serving) box instant vanilla pudding
- 1 1/2 cups milk 2 cups whipped topping (Cool Whip)
- 3 cups mini marshmallows
- 1/2 cup sweetened coconut flakes.
DIRECTIONS
- Cook acini di pepe according to package directions in salted water (1-2 tsp). Drain and rinse with cold water in a fine mesh strainer until pasta is cool to the touch. Set aside.
- Drain cans of fruit, or prepare the fresh fruits for salad.
- In a large bowl, combine the dry pudding mix with milk .Whisk until combined. Place in the freezer or fridge to firm up pudding; about 5-10 minutes.
- Once pudding is firm, fold in the whipped topping. Add the cooked pasta, fruits, marshmallows and coconut. Fold gently. Cover and refrigerate for 1-2 hours to soak up all the flavors and give it a fluffy texture. Serve chilled. Store leftovers in the refrigerator.
Because this recipe makes so much, it’s great for parties and get-togethers. Think barbecues and potlucks.
