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Frog Eye Salad

Frog Eye Salad Recipe

A sweet and creamy dessert salad made with acini di pepe pasta, juicy fruit, and a luscious pineapple custard. This classic potluck favorite is perfect for holidays, family gatherings, or summer picnics!

  • Total Time: 4 hours 25 minutes
  • Yield: 8 servings 1x

Ingredients

Scale
  • 1 cup acini di pepe pasta
  • 1 can (20 oz) crushed pineapple, with juice
  • 1 can (20 oz) pineapple tidbits, drained
  • 1 can (15 oz) mandarin oranges, drained
  • 1/2 cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 egg, beaten
  • 1 tablespoon lemon juice
  • 1 cup whipped topping (Cool Whip)
  • 1/2 cup mini marshmallows
  • 1/2 cup shredded coconut (optional)
  • 1/2 cup maraschino cherries, halved (for garnish)

Instructions

  1. Cook the acini di pepe pasta according to package instructions. Drain and rinse under cold water, then set aside to cool.
  2. In a saucepan over medium heat, whisk together the sugar, cornstarch, and reserved pineapple juice.
  3. Add the beaten egg and lemon juice, stirring constantly until the mixture thickens into a smooth custard. Remove from heat and let cool.
  4. In a large bowl, combine the cooled pasta, pineapple tidbits, mandarin oranges, and custard mixture. Stir to coat evenly.
  5. Fold in the whipped topping, mini marshmallows, and shredded coconut (if using).
  6. Cover and refrigerate for at least 4 hours or overnight for best flavor.
  7. Before serving, garnish with maraschino cherries and additional fruit as desired.
  • Author: Mateo
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Mixing
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 serving
  • Calories: 285 kcal

Keywords: frog eye salad, dessert salad, potluck, pineapple custard