Frog Eye Salad
The name may be unusual, but this frog eye salad is absolutely delicious.
Frog Eye Salad is a classic dish you've likely seen at a potluck. With marshmallows, mandarin oranges, and pasta, this dessert salad is truly unique. You might be asking yourself, "Why put pasta in a dessert salad?" We don't blame you. It's a strange addition that just happens to work! If you like the taste of tapioca, this is a recipe you should definitely try, If you want to make this dessert salad recipe a little more festive, you can always use a bag of colored marshmallows instead of the plain white bag.
Preparation Time20 min
Chilling Time40 min
Ingredients
- 1 1/4 cup Acini Di Pepe pasta (small round pasta; can be found in the pasta aisle)
- 2 (11-ounce) cans mandarin oranges
- 1 (20-ounce) can pineapple tidbits
- 1 (4-serving) box vanilla pudding
- 2 cup whipped topping
- 3 cup marshmallows
- 1/2 cup sweetened coconut flakes
Packed with fruity goodness from cherry pie filling and crushed pineapple, this no-bake dessert recipe is easy to assemble and super refreshing: Angel Fluff Salad
Instructions
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Cook pasta according to package directions. Drain and rinse with cold water.
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Drain cans of fruit. In a large bowl, combine pudding with milk. Whisk until combined. Place in the freezer or fridge to firm up pudding (about 5-10 minutes).
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Once pudding is firm, fold in whipped topping. Add cooked pasta, fruit, marshmallows, and coconut. Fold gently. Refrigerate for 30 minutes and serve cold.