Frog Eye Salad

This is a family staple in Mindy’s house for Thanksgiving! It is so yummy and it creamy delicious texture is amazing!

Thanks everyone for hanging out with us for our mock Thanksgiving! We had a blast and ate until we couldn’t eat any more!


1 1/3 cup Ronzoni acini pepe, uncooked

2 (11oz) can mandarin oranges

1 (20oz) can pineapple chunks, in juice, undrained

1 3/4 cup milk

3 1/2 cup whipped topping

1/4 cup sugar

1 big box instant vanilla pudding

1 (80z) can pineapple, crushed

3 cups mini marshmallows


1 /2 cup coconut flakes

1/2 cup maraschino cherries!


  1. Cook pasta according to package directions; drain.  Rinse with cold water to cool quickly; drain well. Drain juice from pineapple chunks, reserving 1/4 cup
  2. In large bowl, add reserved pineapple juice, milk, sugar, and pudding mix; beat with whisk or electric mixer until well blended, about 1-2 minutes. Add pasta to pudding mixture; stir gently. Let stand 10 minutes. Add crushed pineapple and chunks, oranges, 2 cups whipped topping, marshmallows and coconut. Mix gently and thoroughly. Cover; refrigerate until cold. Top with remaining whipped topping, garnish with cherries.

Recipe from

By | 2017-11-20T17:28:07+00:00 November 20th, 2017|fall, Recipes|1 Comment

One Comment

  1. Courtney February 8, 2018 at 2:45 pm - Reply

    Mindy… no lol. Pasta, pudding, and pineapple?!!??!!? LOL
    I’m just kidding! I’ve heard of TONS of people eating it, even here in KY, but I just can’t. Love you anyways!

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