To make an easy frog eye salad, combine 1 package of instant vanilla pudding with an 8-ounce tub of whipped topping, then stir in cooked 1 1/3 cups of cooked acini de pepe pasta and 1 15-ounce can each of mandarin oranges and pineapple tidbits. Mix well, and serve chilled.
Acini de pepe pasta is a very tiny pasta similar in size and shape to a peppercorn, hence the "frog eye" name of the salad. Follow the package directions to cook the pasta. When it's done cooking, use a fine mesh strainer to avoid loosing the tiny pasta through the larger holes of a strainer. Rinse the pasta with cold water to cool them down and stop the cooking process.
Traditional frog eye salads call for a homemade pudding, combining flour, sugar, eggs lemon juice and pineapple juice and cooking the mixture over low heat. After pouring the pudding over the cooked pasta, the mixture needs to chill overnight before adding the other ingredients. Using instant pudding saves a considerable amount of time and effort.
Some frog eye salad recipes also call for miniature marshmallows, maraschino cherries and toasted coconut. More creative frog eye salads include strawberries, bananas and pecans, depending on preference.