Description
A nostalgic and vibrant salad with acini di pepe pasta, fruity goodness, and a creamy dressing, perfect for gatherings.
Ingredients
Scale
- 1 cup acini di pepe pasta
- 1 can (20 oz) crushed pineapple, drained
- 1 can (15 oz) mandarin oranges, drained
- 1 cup mini marshmallows
- 1 cup whipped cream
- 1 cup shredded coconut
- 1/2 cup light corn syrup
- 1 package (3.4 oz) instant vanilla pudding mix
Instructions
- Cook the pasta: Begin by cooking the acini di pepe pasta according to the package instructions. Make sure to stir often. Once done, drain and rinse with cold water.
- Combine the fruits: In a large mixing bowl, gently fold in the cooked and cooled pasta, crushed pineapple, mandarin oranges, mini marshmallows, and shredded coconut.
- Prepare the dressing: In another bowl, mix the corn syrup and instant vanilla pudding. Whisk until you achieve a smooth consistency.
- Combine everything: Fold the pudding mixture into the fruit and pasta blend until all ingredients are evenly coated.
- Add whipped cream: Gently stir in the whipped cream.
- Chill and serve: Cover and chill in the refrigerator for at least 1 hour before serving.
Notes
Frog Eye Salad is a make-ahead dish that tastes even better the next day. Try substituting different fruits or using Greek yogurt for a healthier twist.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 20g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg