Frog-Eyed Salad

Submitted by Kendra Johnson - added 8/21/26

An Easter side tradition! (Originally shared in the Durham 1st Ward Cookbook.)

Ingredients

• 8 oz. Acini de Pepe pasta
• 1/4 cup pineapple juice from
• 20 oz. can pineapple chunks (drain chunks)
• 1 3/4 cups milk
• 1/4 cup sugar
• 1 package (3.4 oz.) Vanilla Instant pudding
• 8 oz. can crushed pineapple, drained
• 2 cans (8 oz. each) mandarin oranges, drained
• 2 cups Cool Whip
• 3 cups mini marshmallows
• 1/2 cup flaked coconut

Instructions

1. Cook pasta for 11 minutes. Rinse with cold water, drain.
2. Beat milk, sugar, pineapple juice and pudding for 2 minutes.
3. Then combine with pasta.
4. Add remaining ingredients and refrigerate 5 hours.