This Frog Eye Salad is fluffy, creamy, and sweet. This retro treat is made with whipped topping, canned fruit, and a simple homemade vanilla pudding. Plus, it yields a large batch, making it perfect for holidays and gatherings.
Whipped Topping | Sugar Marshmallows | Eggs Crushed Pineapple | Flour Acini Di Pepe | Mandarin Slices
MAKE PASTA Boil acini di pepe until almost all of the water is absorbed, stirring frequently to prevent sticking to the pot.
MAKE FRUIT SAUCE Reserve juice from the pineapple and mandarin oranges. Place fruit in a bowl, cover and refrigerate. Combine the juice, eggs, sugar and flour. Cook until it’s thickened.
COMBINE Combine the pasta with the fruit sauce. Cover and refrigerate overnight. When ready to serve, add in the marshmallows and whipped topping.