Frog Eye Salad

Total Time Prep: 35 min. + chilling

Yield 24 servings (3/4 cup each)

Test Kitchen Approved

With a name as fun as the dish itself, you can’t go wrong serving our frog eye salad as a show-stopping side dish.

Ingredients

1 cup sugar
2 tablespoons all-purpose flour
1/2 teaspoon salt
1-3/4 cups unsweetened pineapple juice
2 large eggs, lightly beaten
1 tablespoon lemon juice
1 package (16 ounces) acini di pepe pasta
3 cans (11 ounces each) mandarin oranges, drained
2 cans (20 ounces each) pineapple chunks, drained
1 can (20 ounces) crushed pineapple, drained
1 cup miniature marshmallows
1 cup sweetened shredded coconut
1 carton (12 ounces) frozen whipped topping, thawed
Maraschino cherries, optional

Directions

In a small saucepan, combine sugar, flour and salt. Gradually stir in pineapple juice. Bring to a boil, stirring constantly. Stir a small amount of hot mixture into eggs; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in lemon juice.
Transfer to a large bowl. Cool to room temperature without stirring. Cover surface of dressing with waxed paper; refrigerate until cooled.
Cook pasta according to package directions; drain and rinse in cold water. Place in a very large bowl; stir in oranges, pineapple, marshmallows, coconut and dressing. Fold in whipped topping. Cover and refrigerate until chilled. If desired, garnish with cherries.

Nutrition Facts

3/4 cup: 240 calories, 5g fat (4g saturated fat), 16mg cholesterol, 72mg sodium, 47g carbohydrate (30g sugars, 2g fiber), 4g protein.

This frog eye salad recipe gets its name from the tiny acini di pepe pasta that looks like frog eyes when folded in with fruit and a creamy dressing. As much or as little Cool Whip can be added to taste, and if I have some mandarin oranges or maraschino cherries, I add a few to the top. My friends say this side dish is good enough to be a dessert! —Elaine Bailey, Bloomfield, Indiana

Recipe Creator