To make frog's eye salad, boil acini de pepi pasta, make a pudding of sugared milk and cornstarch, pour it over the pasta, and add chopped fruit. This recipe yields 12 servings.
Boil 2 quarts of water, add 1 1/2 cups acini de pepe pasta, and cook according to the manufacturer's instructions. Strain the cooked pasta, run it under cold water, and put it in a mixing bowl. Add the juice from a 20-ounce can of pineapple chunks. Reserve the fruit.
Put a saucepan on the stove over medium heat, and add 3 tablespoons cornstarch. Stir in 1/4 teaspoon salt and 1/4 cup white sugar. Drizzle in 2 cups whole milk, and stir until the dry ingredients dissolve. Whisk in 1/2 tablespoon vanilla extract and 1/4 cup plus 3 tablespoons sweetened condensed milk, and keep whisking until the pudding thickens.
Pour the pudding into a heat-safe bowl, cover it with plastic wrap, and press the plastic down onto the surface of the pudding. Refrigerate it for one hour, then uncover the pudding and pour it over the pasta. Stir the salad, and then add the pineapple chunks and 11 ounces canned mandarin orange segments. Sprinkle the salad with 2 cups mini marshmallows, and serve chilled.