📝 About This Recipe
A beloved staple of mountain-west potlucks and family reunions, Frog Eye Salad is a whimsical, creamy dessert pasta salad that tastes like a tropical cloud. This nostalgic dish features tiny, pearl-like Acini di Pepe pasta folded into a silky homemade pineapple custard, then lightened with whipped topping and a vibrant medley of mandarin oranges and pineapple. It is the perfect balance of sweet, tangy, and textured, offering a refreshing finish to any heavy meal.
🥗 Ingredients
The Pasta Base
- 16 ounces Acini di Pepe pasta (one full box)
- 1 teaspoon Salt (for the boiling water)
The Custard Sauce
- 1 cup Granulated sugar
- 2 tablespoons All-purpose flour
- 1 3/4 cups Pineapple juice (reserved from the canned fruit)
- 2 Eggs (beaten well)
- 1 tablespoon Lemon juice (freshly squeezed)
- 1/2 teaspoon Salt
Fruit and Fold-ins
- 20 ounces Crushed pineapple (drained, juice reserved)
- 20 ounces Pineapple tidbits (drained, juice reserved)
- 22 ounces Mandarin oranges (two 11oz cans, drained)
- 8 ounces Whipped topping (thawed, such as Cool Whip)
- 3 cups Miniature marshmallows (plain white)
- 1/2 cup Shredded sweetened coconut (optional)
- 10-12 Maraschino cherries (for garnish, patted dry)
👨🍳 Instructions
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1
Bring a large pot of lightly salted water to a rolling boil. Add the Acini di Pepe pasta and cook according to package directions (usually 8-10 minutes) until al dente. Do not overcook, as the pasta will absorb more moisture later.
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2
While the pasta cooks, drain the canned crushed pineapple and tidbits through a fine-mesh sieve over a large bowl to collect the juice. You will need 1 3/4 cups of juice for the custard; if you are short, top it off with water or orange juice.
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3
In a medium saucepan, whisk together the sugar, flour, and 1/2 teaspoon salt. Gradually whisk in the reserved pineapple juice and the beaten eggs until the mixture is smooth.
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4
Cook the custard mixture over medium heat, stirring constantly with a whisk or wooden spoon. Bring it to a gentle simmer and continue cooking for 3-5 minutes until it thickens to a pudding-like consistency that coats the back of a spoon.
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5
Remove the custard from the heat and stir in the lemon juice. Pour the custard into a large mixing bowl and let it cool to room temperature.
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6
Once the pasta is finished cooking, drain it in a fine-mesh strainer and rinse thoroughly with cold water to remove excess starch and stop the cooking process. Drain well.
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7
Add the cooled pasta to the bowl with the custard. Stir until every pearl of pasta is well-coated. Cover the bowl and refrigerate for at least 4 hours, or ideally overnight. This allows the pasta to absorb the flavors and the sauce to set.
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8
After the pasta and custard have chilled and thickened, remove from the refrigerator and give it a good stir to loosen the mixture.
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9
Gently fold in the drained crushed pineapple, pineapple tidbits, mandarin oranges, and miniature marshmallows. If using coconut, add it now.
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10
Using a rubber spatula, fold in the thawed whipped topping until the salad is light, fluffy, and uniform in color.
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11
Transfer the salad to a decorative serving bowl. Top with halved maraschino cherries for a pop of color.
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12
Keep refrigerated until the moment of serving. The salad is best served very cold.
💡 Chef's Tips
Always rinse your pasta with cold water after cooking to prevent it from becoming a gummy block; the individual 'eyes' should be distinct. For the best texture, let the pasta and custard base sit overnight in the fridge before adding the fruit and whipped topping. If the salad seems too thick after chilling, stir in a tablespoon or two of reserved pineapple juice to loosen it up. Ensure your canned fruit is drained very well—patting the mandarin oranges dry with a paper towel prevents the salad from becoming watery. Avoid using fresh pineapple, as it contains enzymes that can break down the proteins in the eggs and dairy, resulting in a runny mess.
🍽️ Serving Suggestions
Serve in a chilled glass bowl to showcase the colorful fruit and unique pasta texture. Pairs excellently as a refreshing side dish for salty glazed ham or grilled BBQ chicken. Serve alongside other classic picnic sides like potato salad or coleslaw at summer gatherings. For a festive touch, sprinkle a few toasted coconut flakes on top just before serving for added crunch. Enjoy as a light dessert after a heavy holiday meal like Thanksgiving or Easter dinner.