Frog Eye Salad

Frog Eye Salad

Frog Eye Salad is a sweet and creamy fruit salad made with tiny acini di pepe pasta, pineapple, mandarin oranges, whipped topping, and miniature marshmallows. The small round pasta gives this classic potluck salad its unusual name.

Prep Time: 25 minutes
Cook Time: 15 minutes
Chill Time: At least 4 hours
Total Time: About 4 hours 40 minutes
Yield: 10-12 servings

Ingredients

• 1 cup uncooked acini di pepe pasta
• 1 (20-ounce) can pineapple tidbits, drained and juice reserved
• 1 (20-ounce) can crushed pineapple, drained and juice reserved
• 1 (11-ounce) can mandarin oranges, drained
• 1/2 cup granulated sugar
• 1 tablespoon all-purpose flour
• 1/4 teaspoon salt
• 1 large egg, beaten
• 1 tablespoon lemon juice
• 1 (8-ounce) container whipped topping, thawed
• 2 cups miniature marshmallows
• 1 cup sweetened shredded coconut (optional)

Directions

1. Cook the acini di pepe pasta according to the package directions. Drain, rinse with cold water, and allow to cool.
2. Measure 1 cup of the reserved pineapple juice into a medium saucepan.
3. Whisk in the sugar, flour, salt, beaten egg, and lemon juice.
4. Cook over medium-low heat, stirring constantly, until the mixture thickens and begins to gently bubble.
5. Remove from the heat and cool completely.
6. Combine the cooled pasta with the pineapple mixture. Cover and refrigerate for at least 2 hours.
7. Fold in the pineapple tidbits, crushed pineapple, mandarin oranges, whipped topping, marshmallows, and coconut, if using.
8. Cover and chill for at least 2 more hours, or overnight, before serving.