Frog Eye Salad

This is a family staple in my(Mindy’s) house for Thanksgiving! It is so yummy and it creamy delicious texture is amazing! I feel like this is a recipe I will be making until I die! One of those recipes I hope to pass down. This is one I was always in charge of making from start to finish. I remember being a young teen and I would mess up(how, I’m not sure) and learned so much cooking on my own. My mom was always there to help and teach me. This recipe has a sweet spot in my heart and I hope that you love it as much as we do!!

Ingredients:

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

optional

1 /2 cup coconut flakes

1/2 cup maraschino cherries!

Instructions:

  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.

 

Leave a Comment

Your email address will not be published.

  • 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!

  • Oh my goodness I thought only my family did frog eye salad! My mom found it years ago on a pasta box and it became an instant family favorite. She’s gone now and I miss her terribly but we still make it to remember her. The holidays aren’t the same without it.

  • Made this for the first time tonight. Taking it to thanksgiving tomorrow! I’m excited to see how it turns out! Thanks for sharing your recipes!!