Reviewed: Mar. 24, 2008

I had made this in the past but lost the recipe. This is a great dessert but be warned that this recipe makes A LOT! I followed it exactly just used the colored marshmallows for Easter. Next time I'll only make 1/2 a recipe. The little bag of pasta doesn't seem like much but it expands and with the added ingredients it makes plenty! It has a nice cool, light, fruity taste -perfect for a hot summer's day dessert. It looks a little different but if you convince people to try they love it! Make sure and serve it well chilled. Thanks for reminding me how good this is!!

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lilcheesy

	Cooking Level: Intermediate
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Reviewed: Nov. 21, 2007

I altered it a bit - removed the cherries and marshmellows and up'd the quantity of oranges and pineapple. It was a hit!

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dino0519

	Cooking Level: Intermediate Home Town: Snohomish, Washington, USA Living In: Seattle, Washington, USA
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Reviewed: Nov. 20, 2007

I was so glad to find this recipe, we always make frog eye salad for big holiday meals. Before, I always used the recipe on the back of a certain pasta, but my grocer discontinued carrying that brand. This recipe is even better anyway. As for the lady that complained about it not being healthy, there are some easy substitutions to make. Whole grain pasta, fresh fruit and Splenda, you can even use real whipped cream just before you serve it. Delicious!

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Juniper


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Reviewed: Nov. 4, 2007

This is delicious. I don't know how anyone could think otherwise!! I brought this to a potluck this afternoon and everyone asked for the recipe. :) Mmm, Mmm, good. Thanks for sharing.

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NATALEE

	Cooking Level: Expert Home Town: Green Bay, Wisconsin, USA Living In: Fort Myers, Florida, USA
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Reviewed: Aug. 8, 2007

Great salad for a Potluck or BBQ!! Easy to make and tastes great! Thanks for the recipe.

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CALHELGE

	Cooking Level: Professional Home Town: Seattle, Washington, USA Living In: Apple Valley, Minnesota, USA
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Reviewed: Aug. 1, 2007

This is my favorite salad! It is so yummy; definitely a comfort food around our house. I've tried many different recipes and this one is my fav. I just wish there were a way to take out the eggs, though, because some people in my family are allergic to eggs. Anyway, appreciated the tidbit about being able to freeze it. I add a little cinnamon to mine and coconut; adds a little extra something to it. I also put vanilla in the "sauce."

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Donna

	Cooking Level: Intermediate Home Town: Spokane, Washington, USA Living In: Nampa, Idaho, USA
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Reviewed: Jun. 2, 2007

How is this perfect for kids or anyone? As a treat, yes... but to pretend it's healthy is crazy. There is no fresh fruit, it's all syrup based canned. Then add sugar and fake whipped cream and white flour. Wow. It may be tasty, but treat it like a once in a while sugary dessert.

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Jennalynn

	Cooking Level: Expert Home Town: New York, New York, USA Living In: Los Angeles, California, USA
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Reviewed: May 15, 2007

I used this recipe the first time I ever made frog-eyed salad. It was a hit at the bbq we went to. The next time we were invited back they requested that we bring this salad. It may have even been the reason we were invited ;)! Each time I made it I was not able to refrigerate for 8 hours for one reason or another. Both times I put the bowl in the freezer the morning of and stirred every 15 minutes until it was chilled through and not quite freezing to the side of the bowl. Then I refrigerated and added the rest of the ingredients right before we left for the bbq.

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marmommie


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Reviewed: Jan. 17, 2007

This is so yummy and comforting. I make it everytime we have a cookout at home and it always disappears! :) Thank you!

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DEBHOLDRIDGE

	Cooking Level: Expert Home Town: Laramie, Wyoming, USA Living In: Cheyenne, Wyoming, USA
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Reviewed: Oct. 26, 2005

Very good! I halved this recipe & it still makes a lot! Will definitely make again.

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SAWLACEY


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Reviewed: Jul. 28, 2005

Thanks Jannet! This salad was a big hit!! Even my picky little boys ate it up!! GREAT!!

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Mommychef


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Reviewed: Jun. 19, 2005

My mom made this all the time growing up in Kansas (big hit with everyone I knew in KANSAS). My husband and I moved to Virginia and I made it at a potluck at work and nearly everyone hated it to a point they told me that pasta and fruit shouldn't be mixed together. I was given the hardest time for months. Definitly not an east coast thing.

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JENNIEB22


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Reviewed: Mar. 25, 2005

I'm so glad I found this recipe. My aunt used to make it and I loved it. It's a wonderful way to get in some Vitamin C, and a pretty healthy/low-fat desert. I used splenda instead of sugar and added bananas before serving. I think it'd be great with some apples tossed in too. Will make again.

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SHERS54

	Living In: Dallas, Texas, USA
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Reviewed: Mar. 25, 2005

I first had this recipe when I lived in Kansas. It is light and fruity, my kids love it. I bring it to pot luck dinners and always double the recipe so there is a batch for home and a batch to go. You can always add more fruit, I like to throw in some marachino cherries for the color and I love cherries. The name makes it a good one for Halloween, but it is really wonderful in the spring and summer also because it is light and cold.

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Pam

	Cooking Level: Expert Home Town: Westerlo, New York, USA Living In: Youngstown, Ohio, USA
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Reviewed: Jan. 10, 2005

a friend at work made this and i liked it. so i got this recipe and made it it came out really good.

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Bubbs


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Reviewed: Dec. 22, 2004

This salad is wonderful, it's my personal favorite. I make it every Thanksgiving and Christmas. Children just love this recipe. Be prepared to have a large bowl or cut the recipe in half, because it will make ALOT!!!

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TAIRADTRIPP


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Reviewed: Nov. 28, 2004

My family has been making this exact recipe for years!! My mom would make every Thanksgiving for as long as I can remember and I continue the tradition (so going on 30+ years). It is always good and makes great leftovers when in the mood for something sweet. I usually leave out the cherries, but good either way.

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BETHOID


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Reviewed: Nov. 8, 2004

Everyone thought this was "ambrosia" until I told them otherwise. I think I like ambrosia better, although this makes a ton and is easy to fix. It might have been better if I had sprinkled some pecans in it, but that didn't occur to me until later.

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YESMAMJULIE

	Cooking Level: Expert Home Town: Palatka, Florida, USA Living In: Tallahassee, Florida, USA
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Reviewed: Aug. 11, 2004

This is one of my personal favorite salads. Works as a side or as a dessert..

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AHYLTON04


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Reviewed: May 6, 2004

Makes a really BIG salad. Yummy flavor.

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Karin

	Living In: Jamestown, North Dakota, USA

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