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Why You’ll Love My Recipe
Funny name aside, this sweet, creamy Frog Eye Salad is unbelievably tasty! The tiny acini de pepe “frog eyes” add a soft, bouncy texture, and the mix of fruit, marshmallows, and smooth pineapple custard makes every bite light and refreshing!
If you’re a fan of classic dessert salads like my Ambrosia Salad, you’ll love this fun twist. And if Tapioca Pudding is one of your favorites, the “frog eye” texture from the acini de pepe will feel familiar in the best way!
Karlynn’s Recipe Notes
- Skill Level: This recipe is generally easy and beginner-friendly, but the custard does require some extra attention as it cooks!
- Total Time: Frog Eye Salad comes together with 20 minutes of hands-on preparation, plus chilling time for the custard and salad to set.
- Variations: Try swapping in fruits like peaches, bananas, or maraschino cherries. To boost the sweetness, you can also add extra marshmallows, Homemade Raspberry Jam, or a little bit of Strawberry Whipped Cream!
- Tools For This Recipe: You will need a pot to boil the pasta, a large mixing bowl, a medium heavy saucepan for the custard, a small measuring cup, and a spoon for stirring.
What You’ll Need for Ingredients
Acini Di Pepe Pasta: Acini di pepe pasta is the tiny, round pasta that gives Frog Eye Salad its signature texture. It cooks up soft and jelly-like, giving your dessert a tapioca pudding feel. Karlynn’s Tip: Rinse the pasta under cold water after boiling to stop the cooking process and prevent sticking!
Egg: The combination of a whole egg and an extra yolk gives the custard its soft, velvety texture and helps it set perfectly. Karlynn’s Tip: Let the eggs sit at room temperature for 10–15 minutes before cooking to help the custard thicken more evenly.
Canned Fruit: A mix of canned mandarin oranges, pineapple tidbits, and crushed pineapple makes every bite of the salad colorful, fruity and fresh. Karlynn’s Tip: Be sure to save the pineapple juice from your cans for the tropical custard. You can even experiment by adding a splash of the mandarin juice for a fun twist!
Frozen Whipped Topping: Thawed whipped topping balances the custard and fruit with a light, creamy texture that’s perfect for dessert salads. Karlynn’s Tip: Add a teaspoon of Strawberry Puree to your whipped topping for a fun fruit boost!
How To Make Frog Eye Salad
This is a quick overview of the recipe. The full list of ingredients & complete step-by-step instructions are in the recipe card below.
- Cook the acini di pepe according to package directions, then drain and rinse under cold water until cooled.
- Place in a large bowl and set aside.
- In a medium saucepan, combine sugar, flour, and salt. Gradually stir in pineapple juice.
- Beat the egg and extra yolk together in a small measuring cup, then set aside.
- Bring mixture to a low rolling boil, stirring constantly.
- Temper the eggs by slowly adding a small amount of the hot mixture into the eggs, then whisk the eggs back into the saucepan.
- Bring back to a gentle boil and cook 2 more minutes until thickened.
- Remove from heat. Stir in lemon juice, then add butter, letting it melt completely before mixing.
- Transfer custard to a large bowl, cover the surface with plastic wrap, and let cool to room temperature. Refrigerate until fully chilled.
- Fluff the cooled pasta with a fork to break up any clumps, then add mandarin oranges, pineapple tidbits, marshmallows, coconut, and the chilled pineapple custard.
- Gently fold in the whipped topping, then cover and refrigerate until fully chilled.
- Top with maraschino cherries before serving!
Karlynn’s Tips and Tricks for the Perfect Frog Eye Salad
- Drain the Pineapple Well: Drain your canned pineapple thoroughly, or your salad could come out watery. Patting it with a paper towel or letting it sit in a colander for a few minutes works wonders!
- Use the Right Strainer: Acini di pepe pasta is super tiny, about the size of couscous. When straining it after boiling, use a strainer that has very small holes so the pasta pearls don’t slip through.
- Cook the Pasta Just Right: You want your pasta firm but without any crunch – al dente is perfect! Overcooked pasta can make the salad mushy.
Storage Instructions
Frog Eye Salad is best enjoyed within a few days for the freshest, creamiest texture!
Refrigerator: Store your salad in a covered container for up to 3–4 days. This keeps the custard creamy and the pasta tender!
Freezer: I do not recommend freezing your Frog Eye Salad. Because it contains custard, freezing can cause separation, and USDA food safety guidelines advise against freezing this kind of dessert.
More Delicious Dessert Salad Recipes
If you’re craving more creamy, fruity Dessert Salads, you’ll want to try these reader favorites next:
- Watergate Salad Recipe is fluffy, sweet, and full of pistachio flavor!
- Retro Seafoam Salad combines lime, pear, and whipped cream for an airy, nostalgic dessert.
- Fluffy Cranberry Salad is light, tangy, and always disappears fast at holiday parties!
And that’s it! A sweet, creamy salad that’s sure to be a hit with the whole family. We loved the fun “frog eye” texture and the bright flavor from the mandarin oranges.
Give this recipe a try and let me know how yours turns out in the comments. I love hearing about your kitchen creations!
Happy Cooking!
Karlynn
Frog Eye Salad
Video
Ingredients
- 1 cup acini di pepe pasta
Pineapple Custard
- ½ cup white sugar
- 1 tablespoon all-purpose flour
- ¼ teaspoon salt
- 1 ¼ cups pineapple juice
- 1 large egg
- 1 large egg yolk
- 1 teaspoon lemon juice
- 1 tablespoon butter
Salad Ingredients
- two 10 ounce cans mandarin oranges, drained
- one 19 ounce can pineapple tidbits in pineapple juice, drained with juice reserved for custard
- one 19 ounce can crushed pineapple in pineapple juice, drained with juice reserved for custard
- 1 cup miniature marshmallows
- ½ cup sweetened shredded coconut
- one 8 ounce container frozen whipped topping, thawed
- maraschino cherries., optional
Instructions
Pasta
- Cook the pasta according to the package directions; drain and rinse in cold water until completely cooled. Place in a very large bowl and let cook while preparing the rest of the recipe.
Pineapple Custard
- In a medium heavy saucepan, combine the white sugar, flour and salt. Gradually stir in pineapple juice.
- Beat the egg and egg yolks together in a small measuring cup and set aside.
- Bring to a low rolling boil, stirring constantly.
- Temper the eggs by stirring a small amount of hot mixture into eggs until combined. Whisk the eggs into the hot pineapple mixture in the pot.
- Bring back up to a gentle boil; cook and stir 2 minutes longer or until thickened. Remove from the heat. Gently stir in lemon juice. Place the butter on top and let it melt then stir it into the custard.
- Transfer to a large bowl and cool to room temperature. Cover the surface of dressing with plastic wrap or waxed paper and then refrigerate until cooled.
Combining the Salad
- Break up the pasta if needed by fuffing with a fork then add in the oranges, pineapple, marshmallows, coconut and pineapple custard.
- Fold in the whipped topping. Cover and refrigerate until chilled through. If desired, garnish with maraschino cherries.
Notes
- Make sure to drain the pineapple really well, or the salad can get watery
- Feel free to add in maraschino cherries, not only to top, but in the salad if you want the cherry flavor
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Ruthie P Schmidt says
This recipe sounded so interesting that I had to try it. It was awesome! Anyone scared to give it a whirl needs to go ahead and bite the bullet and prepare it. If you like ambrosia, you’ll love this.