Frog Eye Salad Recipe
Strange name, delicious taste!
I take this sweet salad to almost every potluck or party I attend. When people ask me what it is and I tell them, I almost always get a double-look like they think I am crazy. Then, they peer suspiciously at the bowl. But, once they try it, they are smitten!
If you make this salad and take it to a party, be prepared to be asked for the recipe. I try to remember to have a few cards with the recipe on it in my purse ready to go.
Ingredients and Preparation Instructions
1 1/3 cup Acini de Pepe pasta*
20 oz can pineapple chunks packed in juice (drain and reserve 1/4 cup of the juice)
1 3/4 cups milk
3 oz package instant vanilla pudding
8 oz can crushed pineapple, drained
2 12 oz cans mandarin oranges, drained
3 cups mini-marshmallows
1 regular container frozen whipped topping (allow to thaw)
Cook pasta in large pan of boiling water for 11 minutes. Drain and rinse with cool water. The pasta is small, so use a strainer with small holes so that they don't rinse away down the drain. I use my wire sieve instead of my colander because I learned the hard way that the holes on the colander are too big; this was something I did not enjoy learning at 11 o'clock the night before a party. Set rinsed pasta aside.
In a large bowl, beat pineapple juice, milk and pudding mix for 2 minutes. Gently stir in the cooked pasta, pineapple, mandarin oranges, marshmallows and whipped topping until it is evenly mixed. Chill for at least four hours before serving, overnight is better.
To save calories and/or fat, sugar free and low-fat versions of the pudding, milk and whipped topping all work well.
Another variation is to add a small jar of maraschino cherries. The kids always like those!
* I have been having trouble finding this pasta in my local grocery store so I have started ordering it in bulk from Amazon.
Get Your Frog Eye Supplies Here!
Spatulas like these make mixing easier than using a spoon, especially when folding in the whipped topping at the end.
This is the correct pasta to use in this recipe. I have trouble finding this in my local store, so I like to stock up so I always have it on hand.
If you mix your salad in a bowl with a lid, it will be easier to store and transport. You don't want your salad tipping over in the car. It is not fun to clean up. Not that *I* would know about that. *cough, cough*
I prefer to use mandarin oranges in juice rather than syrup.
This is the type of strainer you need to use when you drain and rinse the cooked pasta.