FROG EYE SALAD RECIPE - (4.5/5)

Frog Eye Salad Recipe - (4.5/5) image

Provided by msippigrl

Number Of Ingredients 10

8 ounces Acini di Pepe pasta (about 1 1/8 cups dry)
1 cup pineapple juice* (drained from the pineapple)
2-3 teaspoons fresh lemon juice
1 (4-serving size) box vanilla instant pudding mix (I used S.F.-F.F.)
1 (20 oz) can pineapple chunks or tidbits in juice*, chilled
1 (20 oz) can crushed pineapple in juice*, chilled
2 (11 oz) cans mandarin oranges, chilled, drained well
2 - 3 cups mini marshmallows
1/2 cup sweetened flaked coconut
1 (8 oz) container Cool Whip, thawed

Steps:

The cans of fruit need to be well chilled before starting the salad. Cook the pasta according to the package directions then pour into a colander and rinse under cold tap water until pasta is cool; set aside to drain well. Drain the cans of pineapple in a colander/strainer that is set over a large mixing bowl, pressing down on it to squeeze out as much juice as possible. Reserve 1 cup of the juice back into the bowl (I drank the rest, ha!); add the lemon juice to the pineapple juice in bowl then place in the refrigerator or freezer until needed. Pour the pineapple out onto several layers of paper towels to dry even more (or the salad will be runny). Drain and dry the mandarin oranges as well. Reserve 3 or 4 for garnish, if desired. Whisk the dry pudding mix into the chilled pineapple-lemon juice mixture until smooth and thickened, 1-2 minutes. Let stand for 3-4 minutes. Gently whisk in 1/3 of the Cool Whip. Using a rubber spatula, fold the pasta and drained pineapple into the pudding mixture until combined well. Fold in the marshmallows, coconut, and remaining Cool Whip. Very gently, fold in the mandarin oranges (they are fragile so try not to wreck them). Garnish top with maraschino cherries or additional mandarins. Keep stored in the refrigerator.