Frog Eye Salad
Frog eye salad is a classic dessert salad made with tender acini di pepe pasta, pineapple tidbits, mandarin oranges, mini marshmallows and whipped topping in a creamy, pudding like dressing. This nostalgic recipe is a make-ahead favorite for potlucks, holiday dinners, and family gatherings.
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If you’ve never had frog eye salad before, don’t let the name fool you.
There’s nothing remotely frog-like or frog-tasting about this classic dessert salad.
Its unique name comes from the tiny round acini di pepe pasta which resembles little frog’s eyes once it’s cooked.
The playful name is the only froggy thing about this.
The finished dish is sweet, creamy, and loaded with fruit.
It’s one of those vintage recipes that’s a staple at potlucks and holiday gatherings.
So whether you’ve been tasked with bringing this dish to a potluck or picnic or want to put it on your holiday table, this classic recipe will please each generation with its mix of sweet flavor and fluffy, creamy goodness.
Ingredients
To make this you’ll need:
- Pasta– Acini di pepe pasta so you get the classic frog eye look. You can find it in the pasta aisle or online HERE.
- Pineapple– A 20 ounce can of pineapple tidbits. Drain it but save the juice.
- Mandarin oranges– 15 ounce drained canned. No need to save the liquid.
- Pudding ingredients– Eggs, granulated sugar, and flour.
- Pineapple juice– The reserved liquid from the can plus enough water to make 1.5 cups.
- Whipped topping– The kind in the tub in the freezer section like Cool Whip. Thaw it.
- Marshmallows– Mini ones.
- Coconut– Sweetened shredded coconut.
How to Make
Frog eye salad is pretty easy to make.
Just cook the acini di pepe pasta and cook according to the directions on the package until it’s tender.
Drain the pasta and rinse under cold water until the pasta is completely cool.
Set the cooked, cooled pasta aside.
Then make the custard by whisking together the eggs, sugar and flour until smooth in a medium sauce pan over medium heat.
Stir in the reserved pineapple juice and enough water to equal 1½ cups total liquid.
Cook the custard over medium heat, whisking constantly, for about 5-7 minutes or until the mixture thickens into a pudding-like consistency.
Take the mixture off the heat and let it cool completely.
Once the pudding mixture is cooled, combine the cooled pasta, pineapple tidbits, mandarin oranges, mini marshmallows, and coconut in a large bowl.
Stir the cooled pudding mixture into everything until it is all combined.
Then fold in the whipped topping until evenly incorporated.
Cover and refrigerate for at least 4 hours, but preferably overnight, before serving.
Stir gently before serving.
Serve chilled and enjoy!
Storing
Store this in the fridge for up to 3 days tightly covered or in an airtight container.
Make sure to stir it well prior to serving it again.
Tips and Tricks
- Make sure to rinse the pasta well so it doesn’t stick together.
- The pudding mixture needs to be completely cool before you assemble the salad otherwise the whipped cream will melt.
- This tastes best if you let it chill overnight.
- Feel free to used crushed pineapples instead of tidbits or homemade whipped cream instead of whipped topping.
- Not a fan of coconut? Skip it.
- Making this for a holiday? Use colored mini marshmallows for a festive look.
- For a tropical variation, stir in diced mango.
- Want it creamier? Add a few extra tablespoons of whipped topping.
Other Vintage Recipes
Frog eye salad is a vintage recipe that withstood the test of time.
Make it and enjoy!
Looking for other vintage recipes?
Try these:
If you’ve tried this FROG EYE SALAD, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Frog Eye Salad
Ingredients
- 1 cup acini di pepe pasta
- 1 20 oz can pineapple tidbits drained (reserve juice)
- 1 15 oz can mandarin oranges drained
- 2 eggs
- 3/4 cup sugar
- 2 tbsp flour
- 1 1/2 cups liquid Reserved pineapple juice + enough water to equal 1½ cups
- 1 8 oz tub whipped topping thawed
- 2 cups mini white marshmallows
- 1/2 cup sweetened shredded coconut
Instructions
- Bring a large pot of water to a boil. Add the acini di pepe pasta and cook according to package directions until tender.1 cup acini di pepe pasta
- Drain the pasta and rinse under cold water until completely cooled. Set aside.
- In a medium saucepan, whisk together the eggs, sugar and flour until smooth.2 eggs, 3/4 cup sugar, 2 tbsp flour
- Stir in the reserved pineapple juice and enough water to equal 1½ cups total liquid.1 1/2 cups liquid
- Cook over medium heat, whisking constantly, until the mixture thickens into a pudding-like consistency, about 5–7 minutes.
- Let the mixture cool completely before using.
- In a large bowl, combine the cooled pasta, pineapple tidbits, mandarin oranges, mini marshmallows, and coconut.1 20 oz can pineapple tidbits, 1 15 oz can mandarin oranges, 2 cups mini white marshmallows, 1/2 cup sweetened shredded coconut
- Pour the cooled pudding mixture over everything and stir gently until combined.
- Fold in the whipped topping until evenly incorporated.1 8 oz tub whipped topping
- Cover and refrigerate for at least 4 hours, preferably overnight, before serving.
- Stir gently before serving and serve chilled.
Notes
- Make sure to rinse the pasta well so it doesn't stick together.
- The pudding mixture needs to be completely cool before you assemble the salad otherwise the whipped cream will melt.
- This tastes best if you let it chill overnight.
- Feel free to used crushed pineapples instead of tidbits or homemade whipped cream instead of whipped topping.
- Not a fan of coconut? Skip it.
- Making this for a holiday? Use colored mini marshmallows for a festive look.
- For a tropical variation, stir in diced mango.
- Want it creamier? Add a few extra tablespoons of whipped topping.
Nutrition
This post may contain affiliate links. As an amazon associate, I earn from qualifying purchases. See my full Disclosure Policy for details. As always, all opinions are my own.
