Frog Eye Salad Ii

Transport your taste buds to a tropical paradise with *Frog Eye Salad II*, a creamy and nostalgic dessert salad that's a showstopper at any gathering. This sweet and tangy creation combines tender acini di pepe pasta with a luscious homemade custard made from pineapple juice, sugar, and eggs, delivering an irresistibly silky texture. Bursting with vibrant flavors from juicy pineapple tidbits, crushed pineapple, and mandarin oranges, it's perfectly balanced by the fluffy decadence of whipped topping and the playful chew of mini marshmallows. Optional shredded coconut adds a tropical twist, while maraschino cherries provide a pop of color as a festive garnish. Ideal for potlucks, picnics, or holiday tables, this make-ahead treat needs just 20 minutes of prep and a few hours to chill, ensuring a crowd-pleasing dish that's as easy to make as it is delightful to eat.

Nutriscore Rating: 62/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 10

Ingredients

• 1 cup Acini di pepe pasta
• 0.75 cup Granulated sugar
• 2 tablespoons All-purpose flour
• 0.25 teaspoon Salt
• 2 large Eggs
• 1.75 cups Pineapple juice (reserved from canned pineapple)
• 20 ounces Canned crushed pineapple
• 20 ounces Canned pineapple tidbits
• 15 ounces Canned mandarin oranges
• 2 cups Mini marshmallows
• 8 ounces Whipped topping (such as Cool Whip)
• 1 cup Shredded coconut (optional)
• 0.5 cup Maraschino cherries (optional, for garnish)

Directions

Step 1

Cook the acini di pepe pasta according to package instructions. Once cooked, drain and rinse under cold water to cool completely. Set aside.

Step 2

In a medium saucepan, whisk together the granulated sugar, all-purpose flour, and salt. Add the eggs and reserved pineapple juice, whisking until smooth.

Step 3

Place the saucepan over medium heat and cook the mixture, whisking constantly, until it thickens into a custard-like consistency. This should take about 5-7 minutes. Remove from heat and allow it to cool completely.

Step 4

While the custard is cooling, drain the canned crushed pineapple, pineapple tidbits, and mandarin oranges, reserving the juice from the crushed pineapple. Set aside the drained fruits.

Step 5

Once the custard is cooled, transfer it to a large mixing bowl. Add the cooked and cooled acini di pepe pasta, stirring until well combined.

Step 6

Gently fold in the drained crushed pineapple, pineapple tidbits, mandarin oranges, mini marshmallows, and shredded coconut (if using).

Step 7

Finally, fold in the whipped topping until the mixture is evenly combined and creamy.

Step 8

Refrigerate the salad for at least 2 hours or overnight to allow the flavors to meld together.

Step 9

Before serving, garnish with maraschino cherries if desired. Serve chilled and enjoy this delightful, sweet salad!

Nutrition Facts

Serving size	3175.3 grams (3175.3g)

Amount per serving	% Daily Value*
Calories	5132

Total Fat 204.90g	263%
Saturated Fat 174.70g	874%
Polyunsaturated Fat NaNg
Cholesterol 372mg	124%
Sodium 401mg	17%
Total Carbohydrate 817.50g	297%
Dietary Fiber 63.70g	228%
Total Sugars 528.50g
Protein 67.10g	134%

Vitamin D 82IU	410%
Calcium 384mg	30%
Iron 19mg	107%
Potassium 3946mg	84%

*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: 34.3%

Protein: 5.0%

Carbs: 60.8%