join us for exclusive recipes & meal ideas: JOIN NOW

Close this search box.

Frog Eye Salad

Frog Eye Salad

Share The Yum On Facebook
Pin It To remeber It
Share The Yum On Facebook
Pin It To remeber It

Think ambrosia… but with a little twist.

When it comes to retro recipes, it’s not uncommon to come across one that seems a little, well… odd. And this one might strike you that way as soon as you read the name. Frog Eye Salad?! Luckily, there are no actual frog eyes involved, just a handful of ingredients that make for a sweet and creamy dessert salad that’s plenty nostalgic but still has its place in the present day.

Serves: 9
Prep time: 10m
Cook time: 20m
Inactive: 6h


12 oz acini de pepe pasta
2 (20 oz each) cans pineapple tidbits, drained and juice reserved
1 (20 oz) can mandarin oranges, drained
1 cup granulated sugar
2 tablespoons all-purpose flour
3 eggs, beaten
1/2 cup shredded sweetened coconut
1 cup mini marshmallows
8 oz cool whip, thawed


In a large pot of salted boiling water, prepare pasta according to package directions. Drain and set aside to cool.

To a large mixing bowl, add the drained mandarin oranges and pineapple tidbits. Set aside.

In a medium saucepan, combine 1 3/4 cup of the reserved pineapple juice and the granulated sugar. Whisk over medium heat until dissolved.

Add beaten eggs and flour. Heat mixture to 170°F, whisking constantly. Mixture will thicken to a custard consistency after 10-20 minutes. Remove from heat and let cool completely.

Once cool, add to bowl with fruit. Add marshmallows and coconut and stir to combine. Cover and chill at least 6 hours and preferably overnight.

When ready to serve, stir in the cool whip. Top with additional coconut and marshmallows if desired. Enjoy!

Share The Yum On Facebook
Pin It To remeber It
Share The Yum On Facebook
Pin It To remeber It


Leave a Reply

Your email address will not be published. Required fields are marked *

Download our FREE eBook with quick and delicious, family-friendly, and easy dinner recipes.