Description

Frog Eye Salad is a sweet, creamy dessert salad featuring acini di pepe pasta combined with tropical fruits like pineapple and mandarin oranges, shredded coconut, and mini marshmallows, all bound together with a luscious whipped cream mixture. This chilled salad offers a delightful combination of textures and flavors, perfect for potlucks, holiday gatherings, or as a refreshing treat.

Ingredients

Scale

Fruit

20 ounce can pineapple tidbits, drained (reserve juice)
10 ounce can crushed pineapple, drained (reserve juice)
1 cup reserved pineapple juice
15 ounce can mandarin oranges, drained
1 banana, sliced

Pasta and Other Mix-ins

1/2 cup acini di pepe noodles
1/2 cup shredded sweetened coconut
1 cup mini marshmallows

Sauce and Dressing

1/2 cup granulated sugar
1 large egg yolk
1/4 teaspoon salt
1 Tablespoon cornstarch
1 cup heavy whipping cream
1/4 cup powdered sugar

Instructions

Prepare Pineapple and Reserve Juice: Drain the pineapple tidbits and crushed pineapple cans and carefully reserve the juice. Keep the pineapple pieces chilled in the refrigerator to use later in the salad.
Make the Pineapple Sauce: In a medium saucepan over medium heat, combine the reserved pineapple juice, granulated sugar, egg yolk, salt, and cornstarch. Whisk continuously until the mixture is smooth. Cook the mixture, whisking constantly, until it reaches a low boil and thickens slightly. Remove from heat and allow the sauce to cool completely.
Cook Acini Di Pepe Pasta: Cook the acini di pepe noodles according to the package instructions until al dente. Drain thoroughly and rinse with cold water to cool.
Combine Pasta and Sauce: In a tupperware or mixing bowl, combine the cooked acini di pepe noodles with the cooled, thickened pineapple sauce. Stir gently to coat all the pasta evenly.
Chill the Mixture: Refrigerate the pasta and sauce combination for several hours or preferably overnight. This step allows the flavors to meld and the texture to set.
Add Fruits and Mix-ins: Once chilled, transfer the pasta mixture to a large bowl. Add the reserved pineapple tidbits, drained mandarin oranges, shredded sweetened coconut, mini marshmallows, and sliced banana. Gently fold to combine all ingredients evenly.
Whip the Cream: In a separate chilled bowl, beat the heavy whipping cream and powdered sugar together until stiff peaks form.
Fold in Whipped Cream and Serve: Carefully fold the whipped cream into the fruit and pasta mixture until fully incorporated and fluffy. Serve immediately for a fresh texture or refrigerate for a few hours to chill before serving.

Notes

The pineapple juice used for the sauce is best if fresh from the cans; do not replace with canned juice or water for best flavor.
Make sure to fully cook the acini di pepe noodles but avoid overcooking to maintain a pleasant texture in the salad.
The salad tastes better after chilling overnight, as it helps the flavors to develop.
For a lighter version, substitute heavy cream with whipped topping or a low-fat alternative, though the texture will differ.
This dessert salad contains raw egg yolk, so using pasteurized eggs is recommended for food safety.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Salad
Method: Stovetop
Cuisine: American

Keywords: Frog Eye Salad, acini di pepe, pineapple salad, fruit salad dessert, creamy pasta salad, holiday salad, sweet salad