Frog Eye Salad

Name: Frog Eye Salad
Ingredients: more firm than tapioca pearls.; A lot of the recipes I saw online made a fruit juice & flour sauce over the stove top. I went; a slightly different route but I thought the results were delicious. Please note that you will; need to plan ahead for this as it needs to chill overnight before serving. Enjoy!; Notes: If you would prefer to use Instant vanilla pudding, you can try using the method at; Simply Delish, 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.; Frog Eye Salad; Makes a very large bowl; •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; 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).; 2. Cook the pasta as directed on the box. Rinse with cold water and drain.; 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.; Recipe by Jam Hands, adapted from Simply Delish!

Frog Eye Salad was pinched from <a href="http://www.recipelion.com/Dessert/Frog-Eye-Salad" target="_blank">www.recipelion.com.</a>

"This crazy recipe is crazy delicious! The no-bake dessert gets its name from the tapioca-like pasta that's used to make it. Frog Eye Salad is a Cool Whip salad with Acini de Pepe pasta, pineapple, mandarin oranges, marshmallows and more! The fruity flavor combinations, mixed with the fun texture of the pasta, makes this a creamy dessert you'll go crazy for. Make this ahead of time, refrigerate it overnight, and it will be ready to go!..."

INGREDIENTS

•

more firm than tapioca pearls.

•

A lot of the recipes I saw online made a fruit juice & flour sauce over the stove top. I went

•

a slightly different route but I thought the results were delicious. Please note that you will

•

need to plan ahead for this as it needs to chill overnight before serving. Enjoy!

•

Notes: If you would prefer to use Instant vanilla pudding, you can try using the method at

•

Simply Delish, 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.

•

Frog Eye Salad

•

Makes a very large bowl

•

•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

•

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).

•

2. Cook the pasta as directed on the box. Rinse with cold water and drain.

•

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.

•

Recipe by Jam Hands, adapted from Simply Delish!

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