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–+ servings
frog eye salad

Frog Eye Salad

This sweet, fluffy salad is the perfect dessert or side dish for any event! Bring it to a holiday dinner or potluck as a crowd-pleasing treat
Prep Time 15 mins
Cook Time 30 mins
Total Time 13 hrs 45 mins
Course Dessert
Cuisine American
Servings 10 servings


  • 1 cup white sugar
  • 2 tbsp all-purpose flour
  • 2 1/2 tsp salt
  • 1 3/4 cup unsweetened pineapple juice
  • 2 eggs, beaten
  • 1 tbsp lemon juice
  • 3 quarts water
  • 1 tbsp Vegetable oil
  • 1 16 oz package acini di pepe pasta
  • 3 11 oz cans mandarin oranges, drained
  • 2 20 oz cans pineapple tidbits, drained
  • 1 20 oz can crushed pineapple, drained
  • 1 8 oz container frozen whipped topping, thawed
  • 1 cup miniature marshmallows
  • 1 cup shredded coconut


  • Mix together sugar, flour, 1/2 teaspoon salt, pineapple juice and eggs in a saucepan. Cook over medium heat until thickened and remove from heat. Add lemon juice and cool.
  • Bring water to a boil, add oil, add the remaining salt, and cook pasta until al dente. When pasta is ready, rinse it under cold water and drain.
  • Combine the pasta, egg mixture, mandarin oranges, pineapple and whipped topping in a large bowl. Keep in refrigerator overnight or until chilled. Before serving top with coconut and mini marshmallows.


For a quicker variation, skip the first step and make instant vanilla pudding. You can also substitute the acini di pepe pasta for couscous if you prefer. Maraschino cherries are a yummy extra garnish for extra sweetness.