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Frog Eye Salad

Frog Eye Salad

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Frog Eye Salad: A Sweet and Refreshing Classic

If you’ve ever been to a potluck, family gathering, or holiday celebration, chances are you’ve encountered Frog Eye Salad—a sweet, creamy dessert salad that’s as fun to make as it is to eat. This dish, with its unique combination of ingredients and textures, has become a beloved classic in many households. It’s a perfect mix of sweet, tangy, and creamy flavors, and it’s always a crowd-pleaser.

The name might sound a little quirky, but don’t let it fool you. Frog Eye Salad is a delightful treat that’s sure to win over both kids and adults alike. Its key ingredient, acini di pepe pasta, gives it a distinctive texture that’s both chewy and refreshing, making it the perfect balance of flavors in every bite.

Let’s dive into the recipe for this retro favorite!

Ingredients:

  • 1 1/2 cups acini di pepe pasta (small pasta similar to couscous)
  • 1 can (20 oz) crushed pineapple, drained (reserve the juice)
  • 1 can (15 oz) mandarin oranges, drained
  • 1/2 cup sugar
  • 1 tablespoon all-purpose flour
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1 1/2 cups milk (whole milk works best)
  • 1 tablespoon lemon juice
  • 1 cup mini marshmallows
  • 1/2 cup coconut flakes (optional, for extra texture)
  • 1/2 cup whipped topping (like Cool Whip)

Instructions:

  1. Cook the Acini di Pepe:
    Begin by bringing a large pot of salted water to a boil. Add the acini di pepe pasta and cook according to the package instructions (typically around 9-10 minutes). Once cooked, drain the pasta and rinse it under cold water to stop the cooking process. Set aside to cool completely.
  2. Make the Sweet Sauce:
    In a medium saucepan, combine the sugar, flour, and salt. In a separate bowl, whisk together the eggs and milk until smooth. Slowly pour the egg mixture into the saucepan, stirring constantly to prevent curdling. Cook the mixture over medium heat, stirring frequently, until it thickens—about 5-7 minutes. Once thickened, remove from heat and stir in the reserved pineapple juice and lemon juice. Allow the mixture to cool completely.