Recipe for Frogeye Salad
Frog Eye Salad is a potluck classic and a family favorite around here. This weird-sounding but delicious dessert salad is made with acini de pepe pasta, pineapple, mandarin oranges, coconut, and marshmallows!
Prep Time10 minutes mins
Cook Time10 minutes mins
Additional Time2 hours hrs
Total Time2 hours hrs 20 minutes mins
Course: Side Dish
Cuisine: American
Servings: 10 servings
Calories: 345kcal
Salad
- 1 cup uncooked acini de pepe pasta
- 20 ounces pineapple tidbits, reserve juice
- 10 ounces crushed pineapple, reserve juice
- 15 ounces mandarin oranges, drained
- 1 cup shredded sweetened coconut
- 1 cup mini marshmallows
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
Sauce
- 1 cup reserved pineapple juice
- ½ cup granulated sugar
- 1 egg beaten
- ¼ teaspoon salt
- 1 Tablespoon cornstarch
Cook the acini de pepe pasta in a pot of boiling water with 1 teaspoon of salt according to package directions. Drain and rinse with cold water.
Drain and reserve the pineapple juice from both cans of pineapple.
In a small saucepan, combine the reserved pineapple juice, sugar, egg, salt, and cornstarch over medium heat. Whisk well and cook, stirring constantly, until slightly thickened. Remove from heat and cool completely.
Combine the cooled sauce and pasta and stir well. Cover and refrigerate at least 2 hours or overnight.
Add the crushed pineapple, pineapple tidbits, mandarin oranges, coconut, and marshmallows to the sauce and stir to combine.
Whip the cream with the powdered sugar until soft peaks form, then add to the pasta and fruit. Serve immediately, or refrigerate and serve chilled.
Calories: 345kcal | Carbohydrates: 56g | Protein: 4g | Fat: 13g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 104mg | Potassium: 295mg | Fiber: 3g | Sugar: 39g | Vitamin A: 707IU | Vitamin C: 22mg | Calcium: 55mg | Iron: 1mg