Frog Eye Salad is a classic American sweet pasta salad—creamy, fruity, and fluffy, despite the funny name! 🐸
It’s often served at potlucks and holidays, especially in the U.S. West and Midwest. The “frog eyes” are actually tiny pasta pearls (acini di pepe) mixed with fruit, whipped topping, and a creamy pineapple custard dressing.
🥗 Frog Eye Salad Recipe
Ingredients
Pasta and Fruit:
- 1 cup acini di pepe pasta (tiny pasta similar to couscous)
- 1 can (20 oz / 565 g) pineapple chunks, drained (reserve juice)
- 1 can (20 oz / 565 g) crushed pineapple, drained (reserve juice)
- 1 can (11 oz / 310 g) mandarin oranges, drained
- 1 cup mini marshmallows
- 1 cup sweetened shredded coconut (optional)
Custard Dressing:
- ¾ cup sugar
- 2 tbsp all-purpose flour
- ½ tsp salt
- 1 egg, beaten
- 1 tbsp lemon juice
- 1½ cups pineapple juice (from drained cans)
- 2 tbsp butter
For Folding In:
- 1 container (8 oz / 225 g) whipped topping (like Cool Whip)
- 1 cup whipped cream (optional for extra fluff)
🧑🍳 Instructions
- Cook the pasta:
Boil acini di pepe in salted water according to package directions (about 6–8 minutes).
Drain and rinse with cold water. Set aside. - Make the dressing:
In a saucepan, whisk together sugar, flour, and salt.
Add beaten egg, lemon juice, and pineapple juice.
Cook over medium heat, stirring constantly, until thickened (like pudding).
Remove from heat, stir in butter, and cool completely. - Combine:
In a large bowl, mix cooled pasta and cooled dressing.
Cover and refrigerate for at least 1 hour (or overnight) to let it absorb flavor. - Add fruit and topping:
Gently fold in pineapple, oranges, marshmallows, and coconut.
Fold in whipped topping (and whipped cream, if using) until creamy and fluffy. - Chill & serve:
Refrigerate at least 2 hours before serving.
Serve cold and store leftovers in the fridge for up to 3 days.
🍍 Tips & Variations
- Add maraschino cherries for color and extra sweetness.
- You can substitute small pearl tapioca if you can’t find acini di pepe.
- For a lighter version, use Greek yogurt instead of whipped topping.
Would you like a small-batch version (for 2–4 people) or the classic crowd-sized recipe (serves 12–15)?
