Frog Eye Salad- No Sweat Summer

Serves: 8–10
Prep Time: 20 minutes + chill time

Why You’ll Love It

• Creamy, fluffy, nostalgic comfort food

• Perfect make-ahead side or dessert

• Sweet but not overly heavy

• Summer BBQ + potluck approved

• Kids go wild for the marshmallows 😆

Pasta Base

• 1 cup dry acini de pepe pasta

• 1 (20 oz) can pineapple tidbits, drained (reserve 2 tbsp juice if desired for extra flavor)

• 1 (15 oz) can mandarin oranges, drained

• 1 cup mini marshmallows

• ½ cup sweetened shredded coconut (optional but delicious)

• ½ cup maraschino cherries, halved (optional)

Creamy Mixture

• 1 (3.4 oz) box instant vanilla pudding mix

• 1 cup cold milk

• 1 (8 oz) container Cool Whip, thawed

Instructions

1. Bring a pot of salted water to a boil and cook the acini de pepe according to package directions (usually 8–10 minutes). Drain and rinse with cold water until fully cooled.

2. In a large mixing bowl, whisk together:

   • instant vanilla pudding mix

   • cold milk

3. Let sit for about 2 minutes to slightly thicken.

4. Fold in the Cool Whip until smooth and fluffy.

5. Add cooled pasta, pineapple, mandarin oranges, mini marshmallows, coconut (if using), and cherries (if using).

6. Gently fold everything together until evenly coated.

7. Cover and refrigerate for at least 2 hours (overnight is even better). The flavors meld and the marshmallows soften a little.

8. Stir before serving. If it thickens too much in the fridge, add a splash of milk.

Optional Upgrades

• Lighter sweetness: use cheesecake pudding instead of vanilla (SO good)

• Extra tang: add a spoonful of sour cream or plain Greek yogurt

• More tropical: add extra coconut + crushed pineapple