Frog-Eye Salad

Name: Frog-Eye Salad
Yield: 8
Ingredients: 1 1/4 c. Acini de Pepe Pasta; 1 can pineapple chunks, drained (reserve 1/3 cup juice; use 14-ounce can); 1 2/3 c. milk; 1/4 c. sugar; 1 package instant vanilla pudding; 1 can crushed pineapple, drained (8-ounce can); 2 cans mandarin oranges, drained (12 ounces each); 3 c. mini marshmallows; 2/3 c. sweetened flaked coconut

Want to chic up this classic dessert salad? Serve it in mini trifle dishes with flaked coconut sprinkled on top.

By Candace Braun DavisonPublished: Nov 13, 2015

Approved by the Delish Test Kitchen

Ethan Calabrese

Yields:

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You can easily make this the day before and leave it in the fridge until it's ready to serve—the orange and pineapple flavor gets stronger the longer it sits.

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Ingredients

1 1/4 cups Acini de Pepe Pasta
1 can pineapple chunks, drained (reserve 1/3 cup juice; use 14-ounce can)
1 2/3 cups milk
1/4 cup sugar
1 package instant vanilla pudding
1 can crushed pineapple, drained (8-ounce can)
2 cans mandarin oranges, drained (12 ounces each)
3 cups mini marshmallows
2/3 cup sweetened flaked coconut

Directions

1. Step 1Cook the pasta according to the package's instructions. Drain excess water, rinse with cool water to bring the pasta to room temperature, and set aside.
2. Step 2In a large mixing bowl, beat the pineapple juice, milk, sugar and pudding mix until thoroughly combined, about 1-2 minutes.
3. Step 3Fold in the pasta, both kinds of pineapple, oranges, marshmallows and coconut. Cover and refrigerate for at least 3 hours, or overnight, if you want to make it ahead.