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Frog Eye Salad

Classic Frog Eye Salad perfect for pot lucks, holidays and family gatherings.

Author: Kami | NoBiggie.net
Ingredients
  • 1 cup acini di pepe pasta
  • 1 20oz. can pineapple tidbits in juice (not syrup) drain and reserve the juice
  • 1 20oz. can crushed pineapple in juice (not syrup) drain and reserve the juice
  • 1 large egg
  • 1 tablespoon white flour
  • 1/2 teaspoon salt
  • 1/2 cup white sugar
  • 1/2 tablespoon fresh lemon juice
  • 2 15oz. cans mandarin oranges in juice
  • 1 8oz. container cool whip (whipped topping thawed
  • 1/3 cup mini marshmallows *optional
  • 1/2 cup sweetened shredded coconut *optional
Instructions
  1. Prepare the Acini de Pepe pasta according to package directions. Undercook it to al dente. Drain and rinse the pasta in cold water. Chill in a large bowl in the fridge.

  2. Drain the pineapple tidbits and reserve 1 cup pineapple juice. (Use more juice from the can of crushed pineapple if needed).

  3. Remove 1 tablespoon of the pineapple juice and add to a small bowl. Pour the remaining pineapple juice into a medium-sized sauce pan and set over medium heat. Whisk in the one egg. Add the flour to the reserved tablespoon of pineapple juice and whisk with a fork until a smooth paste comes together. Add paste to the egg and pineapple juice mixture, whisking constantly. Add in the salt and white sugar.

  4. Cook over medium-heat until the mixture thickens, stirring occasionally, for about 10 minutes. Remove the pan from the heat, stir in the lemon juice, and allow to cool in the fridge for 30 minutes. Pour custard over the pasta and return the bowl to the fridge until both the pasta and the pineapple juice mixture are completely chilled.
  5. Meanwhile, open the cans and drain the mandarin oranges, the crushed pineapple, pineapple tidbits. Make sure all the canned fruits are very well drained or your salad will be watery.

  6. Add the drained fruit into the cooled pasta mixture and gently stir together.
  7. Gently fold in the thawed whipped topping until all the ingredients are well combined. Cover and refrigerate for at least 30 minutes or overnight.
  8. If desired, stir in mini marshmallows and shredded coconut right before serving.
Recipe Notes

To make your OWN whipped cream in place of the whipped topping aka Cool Whip: pour 1 and 1/2 cups COLD heavy whipping cream in a large bowl and using hand mixers, beat until stiff peaks form. You should have about 3 cups when it's done; use this in place of 1 container of whipped topping.