Frog Eye Salad

Course: Salad

Cuisine: American

Keyword: acini di pepe pasta salad, dessert salad

Prep Time: 5

Cook Time: 15

CHILL TIME:: 8

Total Time: 8 20

Servings:

Calories: 233kcal

Author: Malinda Linnebur

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.

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Ingredients

1 cup (225g) acini di pepe pasta
2½ cups (590ml) water
1 (20 oz) (567g) can crushed pineapple, drained
2 (10.5 oz) (297g) cans mandarin oranges, drained
3 large eggs
1 cup (210g) sugar
3 tablespoons all-purpose flour
1 cup (51g) miniature marshmallows
1 (8oz) (226g) container whipped topping, thawed

Instructions

Boil water and acini di pepe until almost all of the water is absorbed. Be sure to stir frequently to prevent sticking.
Drain and reserve the liquid from the pineapple and mandarin oranges (use a fine mesh strainer to drain and press out the liquid from the pineapple). Place fruit in a small bowl, cover, and refrigerate. In a medium saucepan combine the reserved juice, eggs, sugar, and flour. Cook and stir over medium-low heat until thickened.
In a large bowl combine the pasta with the juice and egg mixture. Cover and refrigerate overnight. When ready to serve combine the fruit with the pasta mixture. Add in the marshmallows and whipped topping. Serve immediately.

Nutrition