Description
Mom’s frog eye salad is a nostalgic dish that brings together delightful textures and flavors in a vibrant, refreshing mix. Perfect for summer gatherings or holiday feasts, this easy-to-make salad combines sweet fruit and creamy whipped topping with the unique chew of acini di pepe pasta. Serve it chilled for a crowd-pleasing dessert or side dish that will transport you back to cherished family moments.
Ingredients
Scale
- 1 cup acini di pepe pasta
- 1 cup pineapple tidbits (canned in juice)
- 1 cup mandarin oranges (drained)
- 1 cup mini marshmallows
- 1 cup creamy whipped topping (non-dairy recommended)
- ¼ cup maraschino cherries (for garnish)
Instructions
- Cook the acini di pepe pasta in salted boiling water until al dente, about 8 minutes. Drain and cool.
- In a large bowl, mix pineapple tidbits and mandarin oranges; drain excess juice.
- Gently fold in mini marshmallows.
- In another bowl, combine cooled pasta and whipped topping until well coated.
- Mix fruit and pasta together, cover, and refrigerate for at least 2 hours.
- Before serving, garnish with maraschino cherries.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: No Cooking
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup (125g)
- Calories: 210
- Sugar: 22g
- Sodium: 45mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg