Easy Frog Eye Salad
Ingredients
- 1 1/3 cups acini di pepe pasta ⓘ
- 1 (20 ounce) can pineapple chunks, drained and 1/4 cup juice reserved ⓘ
- 1 1/3 cups milk ⓘ
- 1/4 cup white sugar ⓘ
- 1 (3.5 ounce) package instant vanilla pudding mix ⓘ
- 3 cups miniature marshmallows ⓘ
- 2 (11 ounce) cans mandarin oranges, drained
- 2 cups frozen whipped topping, thawed ⓘ
- 1 (8 ounce) can crushed pineapple ⓘ
Instructions
- Bring a large pot of lightly salted water to a boil. Cook acini de pepe in the boiling water, stirring occasionally until tender yet firm to the bite, about 11 minutes. Drain and rinse well with cold water.
- Beat reserved pineapple juice, milk, sugar, and pudding mix together in a large bowl for about 2 minutes. Stir pineapple chunks, marshmallows, mandarin oranges, whipped topping, crushed pineapple, and coconut into the bowl with the juice mixture carefully. Cover and refrigerate at least 5 hours to overnight.
Nutrition & Diet Analysis (per serving)
616
kcal
31% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).