Description

A fun and sweet retro dish, Frog Eye Salad is a creamy, fruity pasta salad, perfect for potlucks, family gatherings, or summer barbecues. With a delightful combination of acini di pepe pasta, pineapple, mandarin oranges, coconut, mini marshmallows, and whipped topping, this dessert salad is both refreshing and unique. It’s easy to make ahead and store for a quick and crowd-pleasing dessert!

Ingredients

Units Scale

Sauce

1 cup pineapple juice
1/2 cup granulated sugar
1 large egg yolk
1/4 teaspoon kosher salt
1 1/2 tablespoons cornstarch

Salad Base

1 cup small pasta, like acini di pepe or ditalini
20-ounce can pineapple chunks, drained
10-ounce can crushed pineapple, drained
15-ounce jar mandarin oranges, drained
1/2 cup shredded sweetened coconut
1 1/2 cups mini marshmallows
1 (8-ounce) container Cool Whip, thawed

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Instructions

Prepare the Sauce
In a small saucepan over medium heat, whisk together the pineapple juice, sugar, egg yolk, salt, and cornstarch until smooth. Cook the mixture until it comes to a low boil and thickens slightly. Remove from heat and allow it to cool completely.
Cook the Pasta
Cook the pasta according to the package instructions. Once cooked, drain and set aside to cool.
Combine Sauce and Pasta
When both the sauce and pasta are fully cooled, combine them in a mixing bowl. Stir to coat the pasta evenly with the thickened sauce. Cover the bowl and refrigerate the mixture for at least 2 hours or overnight for best results.
Assemble the Salad
After the pasta mixture has chilled completely, transfer it to a large serving bowl. Gently stir in the pineapple chunks, crushed pineapple, mandarin oranges, coconut, and marshmallows until evenly distributed.
Add the Whipped Topping
Fold in the Cool Whip until the entire salad is well-combined, creamy, and fluffy. Serve immediately or return to the refrigerator to chill until ready to serve.

Notes

To avoid wasting the pineapple juice from canned pineapple, you can use it in place of the additional pineapple juice required for the sauce. Simply refrigerate the canned pineapple until you are ready to add it to the salad.
This salad stores well in an airtight container in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1 portion
Calories: 310
Sugar: 25g
Sodium: 100mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 2g
Protein: 4g
Cholesterol: 15mg