Frog Eye Salad

Frog Eye Salad—a Mormon Classic

Ingredients:

· 1 pound Acini Di Pepe

· 1 (20 ounce) can pineapple chunks, drained

· 1 (20 ounce) can crushed pineapple

· 2 (11 ounce) cans mandarin oranges, drained

· 1 (6 ounce) jar maraschino cherries, drained

· 1 (10.5 ounce) bag mini marshmallows

· 1 cup flaked coconut

· 1 (3.4 ounce) package French vanilla instant pudding mix

· 2 cups milk

· 1 (8 ounce) container extra creamy Cool Whip

Directions:

Cook pasta in lightly salted boiling water for 11 minutes. Drain well and rinse with cold water to cool pasta. In large bowl, mix instant pudding with 2 cups milk. Gently stir in cool whip. Add cooked pasta and the remaining ingredients. Cover and chill for at least 5 hours. Enjoy!

This recipe makes enough for a great big bowl—pot luck size! That’s why it is such a classic!

Note: Acini Di Pepe is a tiny little pasta and you can find it at WinCo. (Savemart does NOT carry it.)

Recipe adaptation by Laura Lee and is a combination of all my versions of Frog Eye Salad from my ward cookbook collection.

Photo credit: Micaela Anna from All Recipes.com.