Frog Eye Salad

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Frog Eye Salad is a sweet, creamy, and fruity dessert salad made with acini de pepe pasta, pineapple, mandarin oranges, whipped topping, and mini marshmallows. The tiny pasta pearls give the dish its unique name, resembling "frog eyes" in the creamy mixture. Perfect for potlucks and gatherings, this nostalgic treat combines light, fluffy textures with tropical flavors for a refreshing and fun dish!

Course Salad, Side Dish

Cuisine American

Keyword Easter, frog eye, fruit, Halloween, pasta

Prep Time 20

Cook Time 12

Chill Time 4

Total Time 4 32

Servings servings

Calories 258kcal

Author Laura

Equipment

Ingredients

1 cup sugar
2 Tbsp flour
½ tsp salt
2 ½ cups pineapple juice
2 eggs beaten
1 tsp lemon juice
12 oz box acini di pepe pasta
20 oz can pineapple chunks, drained
21 oz mandarin oranges drained (two 10.5 oz cans)
10 oz can crushed pineapple
16 oz Cool Whip
1 cup or more mini marshmallows

Instructions

Add sugar, flour, salt to sauce pan; add juice and eggs. Stir constantly over medium heat. Broil to boil and cook until thick. Remove from heat. Add lemon juice and cool.
In 3 quarts of boiling water, cook pasta for 10 min. Drain and rinse in cold water and drain again. Stir pasta in with cooked mixture in bowl and refrigerate overnight.
Before serving add fruit, cool whip and marshmallows. Other things that you can mix in are bananas, coconut, maraschino cherries (slice in half).

Nutrition