Description
Frog Eye Salad is a delightful, retro-inspired dessert salad featuring tender acini de pepe pasta coated in a sweet pineapple custard, mixed with tropical fruits, mini marshmallows, and whipped topping. It’s a creamy, refreshing dish perfect for potlucks, picnics, or as a unique sweet side dish that combines textures and flavors beautifully.
Ingredients
Pasta
- 1 cup acini de pepe pasta (uncooked)
Fruit and Mix-ins
- 1 can pineapple tidbits (drained, reserve juice, 20oz/540ml can)
- 1 can crushed pineapple (drained, reserve juice, 20oz/540ml can)
- 1 can mandarin oranges (drained, 11oz/398ml can)
- 2 cups mini marshmallows
- 1 cup shredded sweetened coconut
- ¼ cup maraschino cherries (for garnish)
Custard Sauce
- 1 cup sugar
- 2 tbsp all-purpose flour
- ½ tsp salt
- 2 large eggs (beaten)
- 2 tbsp lemon juice
- 1 tbsp unsalted butter
Other
- 1 tub Cool Whip (thawed, 8oz/1L tub)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the acini de pepe pasta and cook according to package directions until tender. Drain well and rinse under cold water to completely cool the pasta. Set aside.
- Prepare the pineapple custard: In a medium saucepan, combine sugar, flour, and salt. Gradually stir in the reserved pineapple juice (about 1¾ to 2 cups total) and beaten eggs. Cook over medium heat, stirring constantly to prevent curdling, until the mixture thickens, about 7-10 minutes. Remove from heat and stir in the lemon juice and butter. Allow the custard to cool completely.
- Combine pasta and custard: In a large mixing bowl, stir together the cooled pasta and the completely cooled pineapple custard until well coated. Cover and refrigerate this mixture for at least 4 hours to let the flavors meld and chill thoroughly.
- Add fruit and mix-ins: Gently fold the drained pineapple tidbits, crushed pineapple, mandarin oranges, mini marshmallows, and shredded coconut into the chilled pasta mixture until everything is evenly distributed and coated.
- Fold in whipped topping: Carefully fold in the thawed Cool Whip to add lightness and creaminess to the salad without deflating it too much.
- Chill and garnish: Refrigerate the salad for an additional hour to enhance the flavor and texture. Before serving, garnish with maraschino cherries for a pop of color and a hint of sweetness. Keep refrigerated until ready to serve.
Notes
- Acini de pepe pasta is small and similar to tiny beads; substitute with other small pasta shapes if unavailable.
- Make sure to cool the pasta completely to prevent it from breaking down the custard sauce.
- Stir the custard constantly while cooking to avoid lumps and curdling of the eggs.
- This salad is best served well chilled and can be made a day ahead for enhanced flavors.
- For a lighter option, reduce sugar slightly or use a sugar substitute suitable for cooking.
- Keep refrigerated and consume within 2 days for optimal freshness.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert Salad
- Method: Stovetop
- Cuisine: American
