Frog Eye Salad

Frog Eye Salad is a quirky, creamy mix of pasta, pineapple, mandarin oranges, marshmallows, and whipped cream—perfect for potlucks and BBQs.

this Recipe

There’s a certain kind of chaos that lives in old-school recipes. The kind passed around on index cards with half the measurements smudged and zero instructions on why this works. That’s exactly what Frog Eye Salad is. A dish I absolutely mocked before I ever tasted it… and now genuinely crave more than I care to admit.

I remember the first time I saw it—at a family reunion in the middle of August. Someone had plopped a massive Tupperware of what looked like tapioca pudding met fruit salad in a culinary traffic accident. But there were marshmallows. And cherries. And that curious cousin of mine said, “Just try it.” So I did. And the second it hit my tongue? Boom. Creamy, sweet, cold, nostalgic magic.

It’s hard to explain exactly why it works. It just… does. Frog Eye Salad is one of those dishes that doesn’t need to make sense because it’s comfort food. You know the kind—messy, oddly specific, and a little retro. It reminds you of church basements, school picnics, or your grandma’s kitchen where ingredients were measured in scoops and “until it looks right.”

Why You’ll Love This Frog Eye Salad Recipe?

Look, I get it. Pasta in a dessert? Sounds like a dare. But hear me out—Frog Eye Salad doesn’t feel like pasta when it’s done. It’s just this soft, chewy base that soaks up a custard-y pineapple sauce, gets mixed with whipped cream, fruit, and marshmallows, and ends up feeling like an old-fashioned ambrosia took a detour through the 1960s and came back cooler.

It’s got that perfect fridge-chilled fluffiness you want on a hot day. And it’s also the first thing people go back for when you bring it to a potluck. Not kidding—I’ve made it for a 4th of July party and watched people skip the burgers for second helpings of this “weird little fruit salad.”

Is it overly sweet? Maybe a bit. Does it make sense on paper? Not entirely. But is it comforting, crowd-pleasing, and just plain fun to eat? Absolutely.

Ingredient Notes:

Let’s be honest—half the joy in this recipe is just reading the ingredient list and thinking, “Wait, what?” But trust me, it all adds up.

• Acini di pepe pasta (16 oz): These tiny pearls are what give Frog Eye Salad its iconic (and slightly gross) name. No, they’re not actually frog eyes. Yes, you’ll still giggle while stirring them in.

• Pineapple juice (2½ cups): This comes from the canned pineapple you’ll use later, which means you don’t need to buy extra. Unless you accidentally drink it first. (Ask me how I know.)

• Granulated sugar + flour: For the homemade custard. If you’ve never made custard before, this is a good place to start—it’s forgiving.

• Egg + egg yolk: Yep, both. Don’t worry if a little egg white sneaks into the yolk. Life’s messy.

• Lemon juice: A splash of brightness. I once forgot it and noticed, but no one else did.

• Heavy whipping cream + marshmallow creme: The true power couple of this dish. The whipped cream gives it lift, the marshmallow gives it that retro fluff factor.

• Crushed pineapple, pineapple tidbits, mandarin oranges: Drain them really well. Otherwise, you’ll have soup. Delicious, sticky soup.

• Mini marshmallows (2 cups): You know what they do. And yes, you can snack on a few while making it.

• Shredded sweetened coconut (1 cup): Optional, but it adds chew and makes it feel tropical. Like you’re in a Hawaiian buffet line, minus the plane ticket.

How To Make Frog Eye Salad?

Step 1: Cook the pasta
Boil your acini di pepe in salted water until al dente—about 8–10 minutes. Drain and let it cool. If it clumps together, don’t panic. Just break it up with a fork later when you mix it in. Or leave it a little lumpy. It’s fine.

Step 2: Whisk the custard
In a saucepan, combine your pineapple juice, sugar, flour, egg, egg yolk, and salt. Whisk it over medium heat until it thickens. Don’t walk away here—this part likes to go rogue. If it starts to curdle a bit, lower the heat and just keep whisking like your life depends on it.

Step 3: Cool and combine
Stir in the lemon juice and pour the custard over the cooked pasta. Mix it up and chill the whole thing for at least two hours. Overnight is even better. The flavors need time to do their thing.

Step 4: Whip the cream
Beat the cream until it holds stiff peaks, then fold in the marshmallow creme. Try not to eat half of it straight from the bowl. No judgment if you do.

Step 5: Mix it all up
Now for the fun part—get a huge bowl and toss together the custard-coated pasta, whipped cream mixture, pineapple (both kinds), oranges, marshmallows, and coconut. Gently fold it all together. It should look a little ridiculous. That means you did it right.

Step 6: Garnish and serve
Top it with more whipped cream, a few mandarin slices, and cherries if you’re feeling cute. Serve it cold, preferably with a plastic spoon and a paper plate at someone’s backyard BBQ.

Storage Options:

• Fridge: Store covered for up to 5 days. Stir it before each serving to wake everything back up.

• Freezer: Not a great idea. I tried once. It thawed into sadness.

Variations and Substitutions:

• No coconut? Leave it out. Or throw in chopped pecans if you’re wild like that.

• Cool Whip instead of real whipped cream? I’ve done it. It’s not the same—but in a pinch, it gets the job done.

• Cherries inside instead of just on top? Yes. Do it. I once added too many and nobody complained.

• Dye the marshmallows pastel for Easter? Honestly… that would be adorable.

What to Serve with Frog Eye Salad?

Frog Eye Salad is kind of like that cousin who doesn’t quite fit in but somehow gets along with everyone.

• BBQ ribs? Yes.

• Sloppy joes? Absolutely.

• Turkey and stuffing? Weird… but it works.

• A spoon at 2 a.m.? Obviously.

Frequently Asked Questions:

Is this an actual salad?
Not even close. It’s dessert wearing a disguise. But we let it sit with the side dishes because that’s where it wants to be.

Do I have to make the custard from scratch?
Technically no. I’ve seen people swap in instant pudding. But the homemade stuff? Worth it. Always.

Why’s it called frog eye?
The pasta looks like little eyes. I know. Gross. But weirdly cute? I don’t know. Don’t think too hard about it.

So… are you ready to join the Frog Eye Salad fan club?

I know it sounds strange. I know it looks like a 1960s church cookbook exploded. But it’s sweet, nostalgic, and weirdly addictive. One of those “what even is this?” recipes that just works.

Give it a shot. And hey—if your guests raise an eyebrow when you serve it, just smile and tell them it’s a classic. Then watch them go back for seconds.

Keep the Flavor Coming – Try These:

Creamy Crack Chicken Noodle Soup

Crispy Cheddar Chicken

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Frog Eye Salad

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Frog Eye Salad is a sweet and creamy pasta fruit salad featuring acini di pepe, pineapple, mandarin oranges, marshmallows, and whipped cream—perfect for potlucks, picnics, and family gatherings.

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12 Servings

Ingredients

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For the Pasta:

• 16 ounces acini di pepe pasta

For the Pineapple Custard:

• 2½ cups pineapple juice reserved from canned pineapple
• ⅔ cup granulated sugar
• 2 tablespoons all-purpose flour
• 1 large egg beaten
• 1 large egg yolk beaten
• ¼ teaspoon salt
• 1 teaspoon lemon juice

For the Fruit and Cream Mixture:

• 2 cups heavy whipping cream
• 1 cup marshmallow creme
• 1 20-ounce can pineapple tidbits, drained (juice reserved for custard)
• 1 20-ounce can crushed pineapple, drained (juice reserved for custard)
• 1 15-ounce can mandarin oranges, drained
• 2 cups miniature marshmallows
• 1 cup sweetened shredded coconut

Optional Garnishes:

• Additional whipped cream
• Mandarin orange slices
• Maraschino cherries

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Instructions

 

Cook the Pasta:

1. Bring a large pot of salted water to a boil. Add the acini di pepe pasta and cook for 8–10 minutes or until al dente. Drain the pasta and set aside to cool completely.

Prepare the Pineapple Custard:

1. In a medium saucepan, whisk together the pineapple juice, granulated sugar, flour, beaten egg, egg yolk, and salt. Cook over medium heat, whisking constantly, until the mixture thickens and reaches a custard-like consistency (approximately 1–2 minutes after boiling begins). Remove from heat and stir in the lemon juice. Transfer the custard to a bowl and allow it to cool to room temperature.

Combine Pasta and Custard:

1. Once both the pasta and custard have cooled, mix them together in a large bowl until fully combined. Cover and refrigerate for at least 2 hours to chill thoroughly.

Prepare the Whipped Cream Mixture:

1. In a separate large mixing bowl, whip the heavy cream using an electric mixer until stiff peaks form. Add the marshmallow creme and beat on medium speed for approximately 30 seconds, or until incorporated.

Assemble the Salad:

1. In a large serving bowl, gently fold together the chilled pasta-custard mixture, prepared whipped cream, pineapple tidbits, crushed pineapple, mandarin oranges, miniature marshmallows, and shredded coconut until well combined.

Garnish and Serve:

1. Top the salad with additional whipped cream, mandarin slices, and maraschino cherries if desired. Serve chilled.

Notes

To prepare Frog Eye Salad as a gluten-free dish, substitute the standard acini di pepe pasta with a certified gluten-free small round pasta or gluten-free orzo, as acini di pepe is traditionally wheat-based. Additionally, replace the all-purpose flour in the custard with a 1:1 gluten-free flour blend or cornstarch. Ensure all canned and packaged ingredients (including marshmallow creme and mini marshmallows) are verified gluten-free, as some may contain additives processed with gluten.

Bitty

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Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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