Frog Eye Salad
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.
12 Servings
Ingredients
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
Instructions
Cook the Pasta:
- 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:
- 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:
- 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:
- 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:
- 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:
- 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.