Easy Frog Eye Salad recipe

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Ingredients

1 ⅓ cups acini di pepe pasta
1 (20 ounce) can pineapple chunks, drained and 1/4 cup juice reserved
1 ⅓ cups milk
¼ cup white sugar
1 (3.5 ounce) package instant vanilla pudding mix
3 cups miniature marshmallows
2 (11 ounce) cans mandarin oranges, drained
2 cups frozen whipped topping, thawed
1 (8 ounce) can crushed pineapple
½ cup flaked coconut

Nutrition Info

290.2 calories
carbohydrate: 62.9 g
cholesterol: 2.2 mg
fat: 1.9 g
fiber: 1.8 g
protein: 4.8 g
saturatedFat: 1.2 g
servingSize: -
sodium: 165.3 mg
sugar: 36.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of lightly salted water to a boil. Cook acini de pepe in the boiling water, stirring occasionally until tender yet firm to the bite, about 11 minutes. Drain and rinse well with cold water.

  2. Beat reserved pineapple juice, milk, sugar, and pudding mix together in a large bowl for about 2 minutes. Stir pineapple chunks, marshmallows, mandarin oranges, whipped topping, crushed pineapple, and coconut into the bowl with the juice mixture carefully. Cover and refrigerate at least 5 hours to overnight.

Recipe Yield

12 servings

Recipe Note

This is a great potluck dish that uses instant vanilla pudding to cut down on preparation time.

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