Frog Eye Salad
This fruity Frog Eye Salad is a delicious blend of tender pasta, sweet mandarin oranges, juicy pineapples, and creamy pudding, topped with fluffy whipped topping, mini marshmallows, and coconut flakes.
Equipment
- 1 Pressure Cooker
Ingredients
Main ingredients
- 1 ¼ cup Acini Di Pepe pasta These tiny round noodles cook evenly and soak up all the flavor.
- 1-2 teaspoon salt For seasoning the cooking water.
- 22 oz canned mandarin oranges Drained for a citrus punch.
- 20 oz canned pineapple tidbits Drained but save the juice for later.
- 3.4 oz instant vanilla pudding mix Creates the smooth texture.
- 1 ½ cups milk Can be mixed with pineapple juice.
- 2 cups whipped topping Like Cool Whip.
- 3 cups mini marshmallows Light and fun with chewy bursts.
- ½ cup sweetened coconut flakes Subtle sweetness to finish it off.
Instructions
Instructions
- Start by cooking your Acini Di Pepe pasta in salted water inside your pressure cooker. Follow the package instructions, watch for broth depth so it’s just right, and use quick release when done.
- Drain the pasta well and set it aside to cool a little. You don’t want it too hot or it'll mess with your pudding later.
- In a large bowl, mix the drained mandarin oranges and pineapple tidbits. Don’t forget to save the pineapple juice for mixing with the milk later.
- Add instant vanilla pudding to the fruit mix, then pour in the milk – or half milk half pineapple juice. Stir it up good until smooth and creamy.
- Fold in the whipped topping gently so it gets creamy and light. Then carefully add mini marshmallows and coconut flakes too for fun texture.
- Pour in the cooled pasta and mix everything together gently. Refrigerate for at least 1 hour to let the flavors meld well before serving.
Notes
Serve chilled for enhanced flavor and texture.