Description

This Pistachio and Cherry Confetti frog eye salad is a creamy, sweet, and fruity dessert with vibrant green and red colors, perfect for family gatherings or quick weeknight treats. It is a simple-to-make dish that always impresses with its unique texture and flavor.

Ingredients

Scale

1 cup (170 g) Acini di Pepe Pasta
2 (3.4 oz / 96 g) boxes instant Pistachio Pudding Mix
3 cups (720 ml) whole milk
2 (20 oz / 567 g) cans crushed pineapple, well-drained
1 (10 oz / 283 g) jar Maraschino Cherries, halved
1 (8 oz / 226 g) container thawed whipped topping
1.5 cups (40 g) mini marshmallows

Instructions

Cook Pasta: In a 3-quart saucepan, prepare acini di pepe according to package directions until tender, about 8-10 minutes. Rinse with cold water immediately and drain well in a fine-mesh sieve; this prevents sticking and cools the pasta down.
Make Pudding: In a large 5-quart mixing bowl, whisk together the milk and both boxes of pistachio pudding mix until thickened, about 2 minutes. Let it set for 5 minutes until it appears firm.
Combine Ingredients: Gently fold the cooled pasta into the pudding mixture with a spatula until evenly coated. Add the well-drained pineapple, halved cherries, and mini marshmallows, mixing until just combined.
Fold in Whipped Topping: Carefully incorporate the thawed whipped topping until just combined. Do not overmix to keep that airy, light texture. The mixture should look light green and fluffy.
Chill Salad: Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to allow all the flavors to meld beautifully. This chilling time is key for the best flavor and texture.

Notes

Customize with vanilla, white chocolate, or lime pudding, or swap cherries for mandarin oranges, peaches, or fresh berries (add fresh fruit before serving). For a lighter version, use sugar-free pudding, light whipped topping, or reduce marshmallows. Store in an airtight container in the fridge for 3-4 days, best served chilled. To save time, cook pasta and chop fruit the day before. Avoid overcooking pasta, not draining pineapple well, or overmixing, which can lead to a mushy, watery, or deflated salad.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Dessert
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 0.75 cup (180 g)
Calories: 320 calories
Sugar: 29 g
Sodium: 150 mg
Fat: 7 g
Saturated Fat: 5.5 g
Unsaturated Fat: 1.5 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 1 g
Protein: 3 g
Cholesterol: 8 mg

Keywords: frog eye salad, pistachio, cherry, easy dessert, family meal, creamy, fruit salad, sweet