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Mom’s Frog Eye Salad Recipe

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3.8 from 6 reviews

Mom’s Frog Eye Salad is a nostalgic and delightful dessert salad featuring Acini De Pepe pasta combined with a creamy pineapple custard, mandarin oranges, pineapple tidbits, marshmallows, shredded coconut, and Cool Whip. This sweet, refreshing dish is perfect for family gatherings and potlucks, offering a unique texture and tropical flavor blend.

  • Total Time: 35 minutes
  • Yield: 12 servings

Ingredients

Pasta

  • 8 ounces Acini De Pepe pasta

Custard Mixture

  • 1 cup pineapple juice (reserved from pineapple tidbits)
  • ½ cup sugar
  • 1 Tablespoon flour
  • ¼ teaspoon salt
  • 1 egg (beaten)
  • ½ Tablespoon lemon juice

Fruit and Add-ins

  • 22 ounces mandarin oranges (drained)
  • 20 ounces pineapple tidbits (1 can, drained and reserve juice)
  • 8 ounces crushed pineapple (1 can, drained)
  • 1½ cup miniature marshmallows
  • ¾ cup shredded coconut

Final Ingredient

  • 8 ounces Cool Whip (1 container)

Instructions

  1. Cook the pasta: Prepare the Acini De Pepe pasta according to the package instructions. Once cooked, rinse the pasta under cold water using a strainer to stop cooking and cool it down completely.
  2. Make the custard mixture: In a saucepan over medium-high heat, combine the pineapple juice, sugar, flour, salt, and beaten egg. Stir constantly and cook the mixture until it thickens into a smooth custard. Remove from heat and stir in the lemon juice, then allow it to cool.
  3. Combine pasta and custard: In a large mixing bowl, mix the cooled pasta with the thickened custard mixture until well incorporated.
  4. Add the fruit and extras: Gently fold in the drained mandarin oranges, pineapple tidbits, crushed pineapple, miniature marshmallows, and shredded coconut. Be gentle to keep the fruits intact.
  5. Fold in Cool Whip: Carefully fold in the Cool Whip to add lightness and creaminess to the salad.
  6. Chill and serve: Refrigerate the salad until ready to serve. This allows flavors to meld and the salad to firm up slightly.
  7. Optional doubling: The recipe can be easily doubled if serving a larger crowd.

Notes

  • To save time, prepare the pasta and custard mixture in advance and refrigerate before assembly.
  • The miniature marshmallows and coconut add a delightful chewy texture contrasted with the creamy custard and soft fruit.
  • Ensure to reserve the pineapple juice when draining the pineapple tidbits for use in the custard.
  • If Cool Whip is unavailable, whipped cream or a similar whipped topping can be used as a substitute.
  • This salad is best served chilled and consumed within 2 days for optimal freshness.
  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Dessert Salad
  • Method: Stovetop
  • Cuisine: American

Find it online: https://avascooking.com/moms-frog-eye-salad-recipe/