Frog Eye Salad

Preparation of Pasta: Begin by cooking acini de pepe pasta according to package instructions until al dente.

Fruit Selection: Gather your favorite fruits to incorporate into the salad, such as canned pineapple tidbits, mandarin oranges, and maraschino cherries.

Mixing Ingredients: In a large mixing bowl, combine the cooked and cooled acini de pepe pasta with the drained canned fruits, ensuring even distribution of ingredients.

Custard Preparation: Prepare a creamy custard mixture by combining instant vanilla pudding mix with milk in a separate bowl, whisking until smooth and thickened.

Combining Components: Gently fold the prepared custard mixture into the pasta and fruit mixture until all ingredients are evenly coated.

Chilling and Serving: Refrigerate the frog eye salad for at least 2 hours or until thoroughly chilled, allowing the flavors to meld together and the salad to set.

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