The first time I tasted this salad was at a potluck/going away party for a co-worker.  There were so many people there from all over the state that I wasn’t able to find out who made it or what it was called, and in fact, I wasn’t quite sure what was in it!  What WERE those little round balls the size of a beebee?!  I thought maybe they were mutant tapioca or something. 

Whatever was in it — and I was sure it wasn’t entirely healthful — I LIKED it!  So much so that I spent approximately nine years waiting for the answer!  I lurked over every potluck table, hoping to spot it again.  Finally about two years ago, I spotted it:  HURRAY!  This is what I think of as a dessert salad, with Acini de Pepe (those little round balls!) as a base.  I don’t make it very often, but my kids love it, and I must confess, so do I!  This recipe is my adaptation of the one I found on a box of pasta:

Frog Eye Salad

1 box Acini de Pepe pasta, cooked
2 cans mandarin oranges
2 large cans crushed pineapple
2 cups mini marshmallows
one 8 oz. container of coolwhip
2 packages instant pistachio pudding

Cook pasta and cool.  Drain fruit and reserve liquid.  Mix liquid with pudding mix. Fold in cool whip and other ingredients.  Refrigerate at least 3 hours, or better yet, over night.  Beware:  this recipe makes a lot of salad, perfect for a potluck or other gathering, but quite a lot for a small family to eat.  I often cut it in half.

Enjoy!