Frog Eye Salad

Creamy dessert salad in a clear glass bowl topped with whipped topping, shredded coconut flakes, and bright red maraschino cherries on a wooden serving board.

5 from 1 vote

Creamy, fruity Frog Eye Salad made with acini de pepe, pineapple, mandarin oranges, and whipped topping. A classic retro dessert perfect for potlucks and holidays.

Course Desserts

Cuisine American

Keyword dessert salad

Prep Time 20

Cook Time 10

Chill Time 5

Total Time 5 30

Servings

Calories 296kcal

Author Stacie Vaughan

Ingredients

1 cup acini de pepe pasta uncooked
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
1 cup sugar
2 tbsp all-purpose flour
½ tsp salt
2 large eggs beaten
2 tbsp lemon juice
1 tbsp unsalted butter
1 tub Cool Whip thawed, 8oz/1L tub
2 cups mini marshmallows
1 cup shredded sweetened coconut
¼ cup maraschino cherries for garnish

US Customary - Metric

Instructions

Bring a large pot of salted water to a boil. Cook acini de pepe according to package directions until tender. Drain and rinse under cold water to cool completely. Set aside.
In a medium saucepan, combine sugar, flour, and salt. Stir in the reserved pineapple juice (about 1 ¾-2 cups total) and beaten eggs. Cook over medium heat, stirring constantly, until thickened, about 7-10 minutes. Remove from heat and stir in lemon juice and butter. Let cool completely.
In a large mixing bowl, combine the cooled pasta with the pineapple sauce. Cover and refrigerate for at least 4 hours, or until well chilled.
Gently fold in pineapple tidbits, crushed pineapple, mandarin oranges, marshmallows, and coconut until everything is evenly coated. Fold in Cool Whip.
Chill for another hour before serving for the best flavor. Keep refrigerated until ready to eat. Top with maraschino cherries.

Notes

Make ahead: Best made a day in advance so the flavors meld together.
Coconut-free: Omit the coconut if you prefer a smoother texture.
Extra fruity: Add chopped maraschino cherries for more color and sweetness.
Mini batch: Halve the recipe for smaller gatherings.
Dish to Use: Serve in a 3-quart trifle dish or large serving bowl.

Nutrition