Frog Eye Salad

By mvjpfoley

Ingredients

• 8 oz. Acini de Pepe, (Found in the pasta aisle)
• 2 small cans crushed pineapple or tidbits, drained and reserve juice
• 1 (11 oz) can mandarin orange slices, drained
• 1 (4.6 oz) box cook & serve vanilla pudding
• 1 (8 oz) Cool Whip
• 8 oz. mini marshmallows
• Optional garnish: Maraschino cherries and Mandarin orange slices
• Optional add in: shredded coconut

Details

Servings 1
Adapted from jamhands.net

Preparation

Step 1

, which is to add in a full cup of reserved pineapple / mandarin orange juices. If I were to use instant vanilla pudding, I would mix it up in a separate bowl with the fruit juices to make sure that it is mixed completely, then add it as directed.

Makes a very large bowl

Optional add in: shredded coconut

1. Cook the vanilla pudding as directed on the box. Pour into a bowl and place in the fridge until chilled. (You may want to put saran wrap over the pudding, right up against it, so a pudding skin doesn't form. If it does, just scrape it off after it is chilled).

3. Add the pasta to a very large bowl. Add the fruit, the reserved pineapple juice, and stir. Add the chilled vanilla pudding, cool whip and marshmallows. Chill and let sit overnight before serving.