Although I kind of hate the name, I LOVE Frog Eye Salad!!! I think of it as a summer dish and so a Memorial Day weekend bbq was the perfect time for the first batch of the year. The hostess is partial to maraschino cherries so I added a few on top. I dont usually because the color bleeds out but they tasted really good. Frog eye salad seems to similar to "the cane" (some of you know what Im talking about), either you love it or you hate it. I think you know where I stand. Thanks to Aunt Cheri for introducing me! For those of you who love it, or just want to try it, or want to make it and bring me some, here is the recipe... (this is my version of the recipe)
1 1/3 C Acini de Pepe pasta uncooked
22 oz mandarin oranges, drained
20 oz pineapple chunks or tidbits, drained but reserve ¼ C juice
1 ¼ milk
1 tub cool whip
¼ C sugar
1 package vanilla instant pudding, I use fat free sugar free
8 oz crushed pineapple
3 C mini marshmallows
½ C coconut
Maraschino cherries to garnish if desired
Cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well. Drain juice from pineapple chunks, reserving 1/4 cup.
In large bowl, add reserved juice, milk, sugar and pudding mix; beat with whisk or electric mixer until well blended, about 1 to 2 minutes. Add pasta to pudding mixture; stir gently. Let stand 10 minutes. Add crushed pineapple and chunks, oranges, 2 cups whipped topping, marshmallows and coconut; mix gently and thoroughly. Cover; refrigerate until cold. Top with remaining whipping topping. Garnish with cherries.