frog eye salad

Frog Eye Salad is a sweet fluffy rendition of a fruity dessert salad with cool whip, instant pudding and plenty of extras to make you go Mmmm!

Frog Eye Salad Recipe

Acini di pepe

vanilla pudding mix

sugar

milk

(8-ounce) can crushed pineapple, (drained with juice reserved)

pineapple tidbits, (drained with juice discarded)

(15-ounce) cans fruit cocktail, (drained with juice discarded)

colored mini marshmallow

coconut

(8-ounce) container cool whip (thawed)

Reddi wip

Cook pasta in lightly salted rapidly boiling water for 10 minutes. Drain and rinse in cold water. Drain well.

In a large bowl, using an electric mixer, beat together Instant pudding mix, 1/4 cup reserved pineapple juice, sugar and milk for 2 minutes.

Add drained pasta to pudding mixture and fold gently until combined. Cover and refrigerate overnight.

Place all drained fruit in a bowl or a 1-gallon resealable bag and refrigerate overnight.

When ready to serve, add cold fruit, cool whip, mini marshmallows and coconut to pasta mixture and fold to combine. Serve in a large bowl or individual serving dishes. Top with Reddi Wip if desired.

A creative fruit salad that combines savory acini de pepe pasta, sweet fruit, and a creamy fruit juice custard. A unique treat for all parties or holidays!

Frog Eye Salad

acini de pepe

pineapple

oranges

all-purpose flour

egg (beaten)

whip (softened)

sweetened shredded coconut (for garnish (optional))

marshmallows (for garnish (optional))

Prepare acini de pepe per package instructions. Drain and set aside to cool.

Drain mandarin oranges thoroughly; discard juice and place mandarin oranges in a 13 quart mixing bowl. Drain and pineapple chunks thoroughly and save 1 3/4 cup of the pineapple juice; discard the rest of the juice. Add about 2/3 of the pineapple chunks to the bowl with the mandarin oranges and set the bowl aside. Reserve the 1/3 of the pineapple chunks for the next step.

Add 1/3 of the pineapple chunks to a&nbsp;food processor&nbsp;and blend until shredded. If shredded pineapple seems&nbsp;juicy, use a fine mesh&nbsp;strainer&nbsp;and remove excess juice. Add shredded pineapple to the bowl with the mandarin oranges and pineapple chunks and set aside.

In a medium&nbsp;saucepan, add 1 3/4 cup pineapple juice and granulated sugar, then&nbsp;whisk&nbsp;until sugar has dissolved. Add beaten eggs and flour to saucepan and then slowly begin to heat mixture up to 170 degrees F, whisking constantly. For best results, use a&nbsp;candy thermometer&nbsp;to ensure the temperature is reached. Custard should be creamy (but not too thick) once ready. Depending on your cooktop, this process should take anywhere from 10-20 minutes. Remove pineapple custard from heat and let cool completely. TIP: To cool faster, transfer pineapple custard to a new bowl and set in the refrigerator for about 20-30 minutes.

Once all of the above steps are created and cooled, pour the acini de pepe and pineapple custard into the bowl with the fruit and gently mix together.

Cover bowl and place in the refrigerator for at least 6 hours (or ideally overnight).

When ready to serve, add cool whip to bowl&nbsp;with pasta and fruit and stir until combined.

Serve frog eye salad&nbsp;immediately with shredded coconut and/or mini marshmallows as garnish (optional).

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Frog Eye Salad! A creative fruit salad that combines savory acini de pepe pasta, sweet fruit, and a creamy fruit juice custard. A unique treat for all parties or holidays!

Top 2 frog eye salad recipes from across the web

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Frog Eye Salad Recipe

Frog Eye Salad

Top 2 frog eye salad recipes from across the web

The most viewed frog eye salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Frog Eye Salad Recipe

Frog Eye Salad

The most viewed frog eye salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine