FROG EYE SALAD

Steps:

• 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
• 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).
• Cook the pasta as directed on the box. Rinse with cold water and drain.
• 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!