Frog Eye Salad
Frog Eye Salad is a classic American potluck dish made with tiny acini de pepe pasta, a sweet egg custard dressing, canned fruit, marshmallows, and fluffy whipped topping. It is made ahead and chilled overnight for the best creamy, fruity flavor.
Equipment
- 1 Large Pot for boiling pasta
- 1 Medium Saucepan for cooking custard
- 1 Whisk
- 1 Fine Mesh Strainer or colander
- 1 Large Mixing Bowl
- 1 Rubber Spatula
- 1 Airtight Container for chilling overnight
Ingredients
Pasta and Custard Base
- 1 cup acini de pepe pasta dry, uncooked
- 3/4 cup granulated sugar for the custard dressing
- 2 tablespoons all-purpose flour to thicken the custard
- 1/2 teaspoon salt
- 2 large eggs beaten, at room temperature
- 1 3/4 cups pineapple juice reserved from canned pineapple
Fruit and Mix-Ins
- 1 can (20 oz) crushed pineapple drained well, reserve the juice
- 1 can (15 oz) mandarin oranges drained
- 1/2 cup maraschino cherries drained and halved, optional
- 2 cups miniature marshmallows soften overnight in the salad
- 1 container (8 oz) frozen whipped topping thawed
- 1/2 cup sweetened shredded coconut optional
Instructions
- Cook the acini de pepe pasta in a large pot of salted boiling water according to package directions. Drain and rinse under cold water. Set aside to cool completely.
- Drain the canned pineapple and reserve the juice in a measuring cup. You need enough juice for the custard, so drain carefully.
- Whisk together the sugar, flour, and salt in a medium saucepan over medium heat.
- Add the beaten eggs and pineapple juice to the saucepan. Whisk constantly while cooking until the mixture thickens, about 5 to 7 minutes.
- Remove the custard from the heat and let it cool to room temperature. Stir occasionally to prevent a skin from forming on top.
- Pour the cooled custard over the cooked pasta in a large mixing bowl. Stir gently to coat every piece of pasta evenly.
- Cover the bowl and refrigerate the pasta and custard mixture for at least 4 hours or overnight.
- Remove the bowl from the refrigerator. Fold in the drained crushed pineapple, mandarin oranges, maraschino cherries, and miniature marshmallows.
- Gently fold in the thawed whipped topping until everything is combined. Add shredded coconut if using.
- Chill the finished salad for at least one more hour before serving. Taste and adjust sweetness if needed.
Notes
Do not freeze this salad. Freezing breaks down the whipped topping and makes the fruit watery. Store in an airtight container in the refrigerator for up to 3 days. For best texture, always make this salad at least one day ahead.