Easy Frog Eye Salad Recipes

FROG EYE SALAD RECIPE

Steps:

• Cook pasta in lightly salted rapidly boiling water for 10 minutes. Drain and rinse in cold water. Drain well.
• In a large bowl, using an electric mixer, beat together Instant pudding mix, 1/4 cup reserved pineapple juice, sugar and milk for 2 minutes.
• Add drained pasta to pudding mixture and fold gently until combined. Cover and refrigerate overnight.
• Place all drained fruit in a bowl or a 1-gallon resealable bag and refrigerate overnight.
• When ready to serve, add cold fruit, cool whip, mini marshmallows and coconut to pasta mixture and fold to combine. Serve in a large bowl or individual serving dishes. Top with Reddi Wip if desired.

FROG EYE SALAD

Steps:

• In a sauce pan, combine sugar, flour, 1/2 teaspoon salt, pineapple juice and eggs. Stir and cook over medium heat until thickened. Remove from heat; add lemon juice and cool to room temperature.
• Bring water to a boil, add oil, remaining salt and cook pasta until al dente. Rinse under cold water and drain.
• In a large bowl, combine the pasta, egg mixture, mandarin oranges, pineapple and whipped topping. Mix well and refrigerate overnight or until chilled. Before serving add marshmallows and coconut. Toss and serve.

FROG EYE SALAD

Steps:

• Cook pasta in boiling water for 11 minutes.
• Drain well, rinsing with cold water to cool pasta.
• In large bowl, beat reserved pineapple juice, milk, sugar and pudding mix for 2 minutes.
• Gently stir in pasta and remaining ingredients.
• Cover and refrigerate at least 5 hours.

FROG EYE SALAD

Steps:

• Bring a large pot of salted water to a boil.
• Drain the crushed pineapple and pineapple tidbits over a bowl, pressing lightly to squeeze out the juice (reserve the juice).
• Combine the sugar, flour and 3/4 teaspoon salt in a medium saucepan. Whisk in the reserved pineapple juice and the eggs. Bring to a simmer over medium heat, stirring constantly, and simmer until thickened, about 2 minutes. Strain the custard into a large bowl, cover with plastic wrap and refrigerate until just cool.
• Meanwhile, cook the pasta according to package directions. Drain and run under cold water to stop the cooking.
• Reserve a few slices of mandarin orange for garnish and set aside. Add the cooked pasta, pineapple, the remaining mandarin oranges, coconut and marshmallows to the custard and stir to coat. Add the whipped topping and stir until well mixed. Transfer to a serving bowl and top with the reserved mandarin slices and the pinch of coconut. Cover with plastic wrap and refrigerate at least 2 hours and up to overnight.

EASY FROG EYE SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Cook acini de pepe in the boiling water, stirring occasionally until tender yet firm to the bite, about 11 minutes. Drain and rinse well with cold water.
• Beat reserved pineapple juice, milk, sugar, and pudding mix together in a large bowl for about 2 minutes. Stir pineapple chunks, marshmallows, mandarin oranges, whipped topping, crushed pineapple, and coconut into the bowl with the juice mixture carefully. Cover and refrigerate at least 5 hours to overnight.

FROG EYE SALAD

Steps:

• Prepare acini de pepe as directed on box.
• In saucepan beat eggs with wire whisk until foamy.
• Stir in flour, salt, sugar and pineapple liquid.
• Cook over low heat until thick and bubbly.
• In large bowl combine acini de pepe with egg mixture and chill overnight.
• Stir in pineapple, oranges and marshmallows.
• Fold in Cool Whip.
• Cover and Chill thoroughly.