Frog eye salad. Sounds kind of gross, right? That's why I never made it until recently. I was headed to a family potluck and I like to try new things to make up for the possibility of the overabundance of chips and potato salad. And thus, I finally pulled out my frog eye recipe and got to work. It's really very simple. The only problem I had is that this recipe makes a huge amount and it was tough to handle it all. So, if you have a small group half the recipe, large group leave it as it stands. Once you get the hang of the concept, it seems like an easy recipe to swap different ingredients in and out.
Frog Eye Salad
- 1lb uncooked acini de pepe
- 1 20oz can pineapple chunks, drained (reserve 1/4c juice)
- 1 3.4oz package of instant vanilla pudding
- 1 3/4c milk
- 1/4c sugar
- 1 8oz can of crushed pineapple, drained
- 2 11oz cans of mandarin oranges, drained
- 2/3 of a 12oz container of whipped topping
- 2/3 of a small package of miniature mashmallows
- 3/4c shredded coconut (optional)
- 1 jar maraschino cherries, halved (optional)
- Cook the acini de pepe according to the box's directions for medium-doneness. Drain and rinse with cold water several times, drain again.
- In a large bowl, whisk together milk, pineapple juice, sugar, and pudding mix.
- Add pasta, mix well.
- Add in the rest of the ingredients.
- Chill for at least 5 hours so that the flavors can soak in and the pudding mixture can set.