Frog Eye Salad

Sweet, creamy, and delightfully tropical, Frog Eye Salad is the ultimate retro dessert salad that’s perfect for potlucks, family gatherings, or summer barbecues. This irresistibly fluffy treat stars acini di pepe pasta, lending a unique and fun texture that gives the dish its playful name. Tossed with a luscious homemade vanilla-infused pineapple pudding, juicy mandarin oranges, crushed pineapple, and soft miniature marshmallows, it's a flavor-packed combination that’s light and refreshing. For an additional twist, you can mix in shredded coconut and top it off with vibrant maraschino cherries for a finishing touch that's both whimsical and delicious. Ready in just over half an hour (plus a bit of chilling time), this no-bake classic is as easy to make as it is hard to resist. Serve it chilled for a cool, fruity indulgence everyone will love!

Nutriscore Rating: 63/100

Prep Time:25 mins

Cook Time:10 mins

Total Time:35 mins

Servings: 8

Ingredients

• 1 cup Acini di pepe pasta
• 3 cups Water
• 0.5 teaspoon Salt
• 2 large Egg yolks
• 0.75 cup Granulated sugar
• 2 tablespoons All-purpose flour
• 1 cup Pineapple juice (reserved from canned pineapple)
• 1 teaspoon Vanilla extract
• 1 can (20 oz) Drained crushed pineapple
• 1 can (15 oz) Drained mandarin oranges
• 1 cup Miniature marshmallows
• 1 container (8 oz) Whipped topping (such as Cool Whip)
• 0.5 cup Shredded sweetened coconut (optional)
• 0.5 cup Maraschino cherries for garnish (optional)

Directions

Step 1

In a medium saucepan, bring 3 cups of water and 0.5 teaspoon of salt to a boil. Add the acini di pepe pasta and cook according to the package instructions (approximately 8-10 minutes) until al dente.

Step 2

Drain the pasta and rinse it under cold water to cool. Set aside to cool completely.

Step 3

In a small saucepan, whisk together the egg yolks, granulated sugar, all-purpose flour, and 1 cup of reserved pineapple juice. Cook the mixture over medium heat, stirring constantly, until it thickens and bubbles (about 5 minutes). Remove from heat and stir in the vanilla extract. Allow the mixture to cool completely.

Step 4

In a large mixing bowl, combine the cooled pasta, crushed pineapple, mandarin oranges, and the cooled pudding mixture. Stir gently to combine.

Step 5

Fold in the whipped topping and miniature marshmallows until evenly distributed. If desired, stir in the shredded coconut for extra texture and flavor.

Step 6

Cover the bowl with plastic wrap and refrigerate the salad for at least 2 hours to allow the flavors to meld.

Step 7

Before serving, garnish with maraschino cherries if desired. Serve chilled and enjoy!

Nutrition Facts

Serving size	2413.8 grams (2413.8g)

Amount per serving	% Daily Value*
Calories	2861

Total Fat 53.30g	68%
Saturated Fat 42.70g	214%
Polyunsaturated Fat 0.00g
Cholesterol 369mg	123%
Sodium 1292mg	56%
Total Carbohydrate 572.50g	208%
Dietary Fiber 20.00g	71%
Total Sugars 357.70g
Protein 37.60g	75%

Vitamin D 37IU	183%
Calcium 256mg	20%
Iron 8mg	42%
Potassium 1355mg	29%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 16.4%

Protein: 5.2%

Carbs: 78.4%