Frog Eye Salad
Don’t let the name fool you! This Frog Eye Salad is a retro delight that’s surprisingly refreshing and bursting with flavor.
Imagine: a creamy and colorful salad packed with sweet pineapple and mandarin oranges, crunchy acini de pepe pasta (those are the “eyes”), and topped with marshmallows and coconut for a fun textural contrast. It’s a nostalgic treat that’s perfect for bringing back childhood memories or introducing to a new generation.
Here’s why you’ll love it:
- Easy to make: A simple recipe that’s perfect for potlucks or a fun side dish.
- Flavor and texture explosion: The combination of sweet, creamy, and crunchy elements creates a delightful experience in every bite.
- Customizable: Add your favorite fruits or nuts for a personal touch.
**Ready to embrace a bit of culinary nostalgia and experience the surprising deliciousness of Frog Eye Salad? Continue reading for the recipe below and get ready to revisit this classic with a fresh perspective!
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- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 25 minutes
- Yield: 10 servings 1x
- Category: Dessert
Ingredients
Scale
- 20 ounce can pineapple tidbits, drained and juice reserved
- 10 ounce can crushed pineapple drained and juice reserved
- 1 cup reserved pineapple juice
- 1/2 cup granulated sugar
- 1 large egg yolk
- 1/4 teaspoon salt
- 1 Tablespoon cornstarch
- 1/2 cup acini de pepe noodles
- 15 ounce can mandarin oranges , drained
- 1/2 cup shredded sweetened coconut
- 1 cup mini marshmallows
- 1 banana, sliced (optional)
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
Instructions
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Drain the pineapple cans and reserve the juice. Reserve the pineapple fruit in the fridge for later.
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In a saucepan over medium heat combine the pineapple juice, sugar, egg yolk, salt and cornstarch and whisk until smooth.
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Cook until mixtures comes to a low boil and thickens slightly. Remove from heat and allow to cool.
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Cook acini de pepe noodles according to package instructions. Drain and cool.
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Combine the acini de pepe and the thickened sauce in a tupperware. Refrigerate for a few hours or overnight.
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Once the acini de pepe mixture has chilled add it to a large bowl with the pineapple, mandarin oranges, coconut, marshmallows, and bananas.
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In a separate bowl beat the cream and sugar together until stiff peaks. Fold fresh whipped cream into the acini de pepe mixture. Serve immediately or refrigerate.
Keywords: Dessert, Salad, Cream, Marshmallows, Pasta Salad
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