Description
Frog Eye Salad is a nostalgic American dessert salad featuring acini di pepe pasta mixed with tropical fruits, a sweetened cornstarch and egg custard, whipped topping, and mini marshmallows. This creamy, fruity side dish is perfect for potlucks and family gatherings, served chilled with optional shredded coconut and maraschino cherries for added texture and color.
Ingredients
Scale
Pasta and Fruit
- 1 cup acini di pepe pasta
- 1 can (20 ounces) crushed pineapple, drained (reserve juice)
- 1 can (11 ounces) mandarin oranges, drained
- 1 can (8 ounces) pineapple tidbits, drained
Custard Mixture
- 1 tablespoon cornstarch
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
- 1 egg, beaten
Mix-ins and Toppings
- 1 container (8 ounces) whipped topping (like Cool Whip), thawed
- 1 1/2 cups mini marshmallows
- 1/2 cup shredded sweetened coconut (optional)
- 1/2 cup maraschino cherries, halved (optional)
Instructions
- Cook the Pasta: Prepare the acini di pepe pasta according to package instructions until al dente. Drain and rinse thoroughly with cold water to stop the cooking process and prevent sticking. Set aside to cool completely.
- Make the Custard Sauce: In a medium saucepan over medium heat, combine the reserved pineapple juice (about 1 cup), cornstarch, granulated sugar, lemon juice, and beaten egg. Stir constantly while cooking to prevent curdling and to thicken the mixture, which should take about 5 to 7 minutes. Once thickened, remove from heat and cool completely before adding to the salad.
- Combine Salad Ingredients: In a large mixing bowl, stir together the cooled pasta and the thickened custard mixture until evenly combined. Add the drained crushed pineapple, pineapple tidbits, mandarin oranges, mini marshmallows, and shredded coconut if using. Mix gently to distribute.
- Fold in Whipped Topping: Carefully fold the thawed whipped topping into the salad mixture until fully incorporated and the salad is creamy.
- Chill the Salad: Cover the salad and refrigerate for at least 2 hours to allow flavors to meld and for the salad to set properly.
- Garnish and Serve: Before serving, optionally top the salad with halved maraschino cherries for a pop of color and extra sweetness. Serve chilled.
Notes
- This dessert salad is a nostalgic potluck favorite with a creamy, fruity texture that delights all ages.
- Coconut and maraschino cherries are optional but add enjoyable texture and vibrant color to the dish.
- The salad is best served cold and can be prepared a day in advance, making it convenient for entertaining.
- Carefully cook and stir the custard sauce to prevent scrambling the egg.
