A dish with the name ‘Frog Eye Salad’ immediately makes me think of Halloween. I think of a popular Halloween party game where you put your hands into a pot full of all sorts of food while blind folded. The foods have interesting and weird textures and you have to try to guess what you are feeling. Frog eye salad, although similar in that it has a lot of different ingredients and textures, it is very different because the salad is meant to be eaten and tastes amazing! Because of this Halloween game and the name of it, Frog Eye salad is perfect for any Halloween party, pot luck, get together, etc.
So to celebrate this Halloween I decided to make a Halloween Orange Scream Frog Eye Salad.
I also added Halloween themed marshmallows (little ghost mallows) to make it even more Halloween-ish.
If you don’t have many to feed I suggest halving this recipe. This recipe will feed about 20 people (more if servings are really small) which is great for a pot luck or party!
Prep Time: 15 Minutes
Cook Time: 10 Minutes
Cool Time: 30 Minutes
Ready In: about an hour
Serves about 20+ people
Ingredients:
3 Cups Orange Scream Milk or regular milk
1 Vanilla Instant pudding Mix (serves 6)
2 (20 oz) cans Pineapple Tidbits
3 (11 oz) cans Mandarin Oranges
1 1/2 C. Acini Di Pepe (couscous is the same thing! If you can’t find the Acini Di Pepe use plain couscous)
2 Cups heavy whipping cream (You can use cool whip but I think real whipping cream makes for a much better salad)
2 tsp Vanilla extract (the Mexican kind is the best)
1 1/2 C sugar
1 1/2 bag Halloween marshmallows or mini mallows
Directions:
1. Wisk milk and vanilla instant pie pudding in a bowl, set in fridge to cool and set (5-10 minutes). Drain oranges and pineapple and pour into a bowl and put in freezer to cool really well.
2. Cook Acini Di Pepe in 6 cups of boiling water and 3/4 teaspoon salt (or according to directions on box) boil for at least 9 minutes. Strain and rinse well with cool water. Put it in a bowl and put in freezer to cool really well.
3. Whip whipping cream in a mixer until it forms firm peaks. Fold in vanilla extract and sugar.
4. Fold whipping cream into the set up pudding. Once the fruit and pasta are cool, stir fruit, mallows, and pasta into pudding/whipping cream mixture. Put in the refrigerator to cool for about 30 minutes.
If you are making this for a Halloween party wash your cauldron well, set up the decor, put a glass bowl with water under the cauldron stand, add dry ice to the water, and add the salad to the cauldron.
Enjoy!
- 3 Cups Orange Scream Milk or regular milk
- 1 Vanilla Instant pudding Mix (serves 6)
- 2 (20 oz) cans Pineapple Tidbits
- 3 (11 oz) cans Mandarin Oranges
- 1½ C. Acini Di Pepe (couscous is the same thing! If you can't find the Acini Di Pepe use plain couscous)
- 2 Cups heavy whipping cream (You can use cool whip but I think real whipping cream makes for a much better salad)
- 2 tsp Vanilla extract (the Mexican kind is the best)
- 1½ C sugar
- 1½ bag Halloween marshmallows or mini mallows
- Wisk milk and vanilla instant pie pudding in a bowl, set in fridge to cool and set (5-10 minutes). Drain oranges and pineapple and pour into a bowl and put in freezer to cool really well.
- Cook Acini Di Pepe in 6 cups of boiling water and ¾ teaspoon salt (or according to directions on box) boil for at least 9 minutes. Strain and rinse well with cool water. Put it in a bowl and put in freezer to cool really well.
- Whip whipping cream in a mixer until it forms firm peaks. Fold in vanilla extract and sugar.
- Fold whipping cream into the set up pudding. Once the fruit and pasta are cool, stir fruit, mallows, and pasta into pudding/whipping cream mixture. Put in the refrigerator to cool for about 30 minutes.
I think my would totally love this. I love the caldron and fire set up you have! super cute!
Thank you. It is really yummy and fun!
great for a Halloween party!
Thank you for stopping by.
Frog eye….creepy!
Love the cauldron! Super cute!
Thanks
Michelle