This delicious Frog Eye Salad is a creamy, fruity treat that’s perfect for any gathering. It’s quick and easy to make, using simple ingredients like pasta, whipped topping, and tropical fruits. With its refreshing flavors and fun texture, this dish is sure to be a crowd-pleaser!
Ingredients Needed
- 1 ¾ cups unsweetened pineapple juice
- 1 cup white sugar
- 2 large eggs, beaten
- 2 tablespoons all-purpose flour
- 2 ½ teaspoons salt, divided
- 1 tablespoon lemon juice
- 1 tablespoon vegetable oil
- 1 (16 ounce) package acini di pepe pasta
- 3 (11 ounce) cans mandarin oranges, drained
- 2 (20 ounce) cans pineapple tidbits, drained
- 1 (20 ounce) can crushed pineapple, drained
- 1 (8 ounce) container frozen whipped topping, thawed
- 1 cup miniature marshmallows
- 1 cup shredded coconut
How To Make Frog Eye Salad
- Prepare the Pineapple Mixture: In a saucepan, combine pineapple juice, sugar, beaten eggs, flour, and ½ teaspoon salt. Stir and cook over medium heat until the mixture thickens. Remove from heat and stir in the lemon juice. Let it cool to room temperature, which should take about 1 hour.
- Cook the Pasta: Bring a large pot of water to a boil, then add the vegetable oil and remaining 2 teaspoons of salt. Add the acini di pepe pasta and cook for 5 to 7 minutes, until al dente. Drain and rinse under cold water to cool the pasta.
- Combine the Ingredients: In a large bowl, combine the cooled pasta, the cooled pineapple mixture, mandarin oranges, pineapple tidbits, crushed pineapple, and thawed whipped topping. Stir until well mixed.
- Chill the Salad: Cover the bowl and refrigerate for 8 hours to overnight to let the flavors combine and chill.
- Final Touch: Before serving, gently fold in the miniature marshmallows and shredded coconut. Toss the mixture to combine.
- Serve and Enjoy: Serve your Frog Eye Salad chilled for a delightful, refreshing treat perfect for any occasion!
Recipe Tips
- Let the mixture cool completely: After cooking the pineapple mixture, make sure it cools to room temperature before combining it with the pasta. This helps the salad thicken and sets the texture better.
- Rinse the pasta well: Once the pasta is cooked, rinse it thoroughly under cold water to stop the cooking process. This prevents it from getting too soft and helps it blend smoothly with the other ingredients.
- Chill for at least 8 hours: The salad tastes best when chilled overnight. Letting it sit in the fridge for 8 hours or longer allows the flavors to blend and gives it a refreshing, cool texture.
- Use fresh, drained fruit: Be sure to drain all canned fruits well before adding them to the salad. This avoids excess liquid, which could make the salad too runny.
- Fold in the marshmallows and coconut last: Add the marshmallows and coconut right before serving. This keeps them fresh and prevents them from getting soggy in the salad.
How To Store Leftovers
Store leftover frog eye salad in an airtight container in the fridge for up to 3 days.
Nutrition Fact
Serving Size: 1 cup (approximately 212 grams)
- Calories: 448
- Total Fat: 19.4g
- Saturated Fat: 13.4g
- Cholesterol: 60mg
- Sodium: 37mg
- Potassium: 140mg
- Total Carbohydrate: 63g
- Dietary Fiber: 1g
- Sugars: 37g
- Protein: 4g
More Recipes:
Frog Eye Salad
Description
This delicious Frog Eye Salad is a creamy, fruity treat that’s perfect for any gathering. It’s quick and easy to make, using simple ingredients like pasta, whipped topping, and tropical fruits. With its refreshing flavors and fun texture, this dish is sure to be a crowd-pleaser!
Ingredients
Instructions
- Prepare the Pineapple Mixture: In a saucepan, combine pineapple juice, sugar, beaten eggs, flour, and ½ teaspoon salt. Stir and cook over medium heat until the mixture thickens. Remove from heat and stir in the lemon juice. Let it cool to room temperature, which should take about 1 hour.
- Cook the Pasta: Bring a large pot of water to a boil, then add the vegetable oil and remaining 2 teaspoons of salt. Add the acini di pepe pasta and cook for 5 to 7 minutes, until al dente. Drain and rinse under cold water to cool the pasta.
- Combine the Ingredients: In a large bowl, combine the cooled pasta, the cooled pineapple mixture, mandarin oranges, pineapple tidbits, crushed pineapple, and thawed whipped topping. Stir until well mixed.
- Chill the Salad: Cover the bowl and refrigerate for 8 hours to overnight to let the flavors combine and chill.
- Final Touch: Before serving, gently fold in the miniature marshmallows and shredded coconut. Toss the mixture to combine.
- Serve and Enjoy: Serve your Frog Eye Salad chilled for a delightful, refreshing treat perfect for any occasion!
Notes
- Let the mixture cool completely: After cooking the pineapple mixture, make sure it cools to room temperature before combining it with the pasta. This helps the salad thicken and sets the texture better.
- Rinse the pasta well: Once the pasta is cooked, rinse it thoroughly under cold water to stop the cooking process. This prevents it from getting too soft and helps it blend smoothly with the other ingredients.
- Chill for at least 8 hours: The salad tastes best when chilled overnight. Letting it sit in the fridge for 8 hours or longer allows the flavors to blend and gives it a refreshing, cool texture.
- Use fresh, drained fruit: Be sure to drain all canned fruits well before adding them to the salad. This avoids excess liquid, which could make the salad too runny.
- Fold in the marshmallows and coconut last: Add the marshmallows and coconut right before serving. This keeps them fresh and prevents them from getting soggy in the salad.
Frog Eye Salad
