When I used to spend Christmas Day feasting with my husband Steve's family, one of the extended family members always made Frog Eye Salad. Its fruity, sweet, fluffy, and just like dessert. Kids generally love it too. I've been making it the last few years for pot-lucks, etc, and finally decided to get the recipe up here as I'm making it for the family Thanksgiving get-together.
1 3/4 cups milk
1/2 of a 16 oz box acini de pepe
1 cup thawed Cool Whip
1 (15 oz) can pineapple chunks, drained
1 (16 oz) can fruit cocktail, drained
1 (11 oz) can mandarin oranges, drained
1 jar Maraschino cherries without stems, drained
Mix pudding with 1 3/4 cups milk. Set aside.
Cook acini de pepe. Drain and cool.
Mix pudding and 1 cup Cool Whip together.
Mix in the fruit and cherries, then the acini de pepe.
Refrigerate; serve chilled. Refrigerate leftovers, if there are any.
NOTE: This makes a good sized bowl.
FROG EYE SALAD
1 (4-serving size) pkg. vanilla instant pudding mix1 3/4 cups milk
1/2 of a 16 oz box acini de pepe
1 cup thawed Cool Whip
1 (15 oz) can pineapple chunks, drained
1 (16 oz) can fruit cocktail, drained
1 (11 oz) can mandarin oranges, drained
1 jar Maraschino cherries without stems, drained
Mix pudding with 1 3/4 cups milk. Set aside.
Cook acini de pepe. Drain and cool.
Mix pudding and 1 cup Cool Whip together.
Mix in the fruit and cherries, then the acini de pepe.
Refrigerate; serve chilled. Refrigerate leftovers, if there are any.
NOTE: This makes a good sized bowl.
