Ingredients for Frog Eye Salad Ii
- Acini Di Pepe Pasta
- Pineapple Chunks
- 1 cup milk
- ¾ cup granulated sugar
- Instant Vanilla Pudding
- Crushed Pineapple
- Mandarin Oranges
- Grapes
- Cool Whip
- Miniature Marshmallows
- Coconut
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How to Make Frog Eye Salad Ii
- Cook 1 pound of pasta according to package directions until al dente (approximately 11 minutes).
- Drain the pasta and rinse thoroughly under cold water to stop the cooking process.
- In a large bowl, whisk together ½ cup reserved pineapple juice, 1 cup milk, ¾ cup granulated sugar, and 3 cups instant vanilla pudding mix for 2 minutes until smooth and creamy.
- Gently fold in the cooked pasta, 2 cups crushed pineapple (from a 20 ounce can), 1 (8 ounce) container of Cool Whip, and ½ cup chopped pecans or walnuts (optional).
- Stir in a dash of ground cinnamon to taste (optional, for a warm spice note).
- Cover the salad and refrigerate for at least 2 hours to allow the flavors to meld and the salad to chill thoroughly. Serve cold and enjoy!
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
236g
Fat
27g
Carbs
30g