Frog Eye Salad

Frog Eye Salad is a beloved sweet pasta salad that’s a staple at potlucks, especially in the Midwest and among Mormon communities. Despite its name, it contains no amphibians—the “frog eyes” are small balls of acini di pepe pasta.

Here’s a comprehensive guide to this unique and delicious dessert salad.

What is Frog Eye Salad?

It’s a cold, creamy salad made with:

• Acini di pepe pasta: Tiny, round pasta that resembles tapioca or, yes, frog eyes.

• A sweet, citrusy custard: Made from pineapple juice, sugar, and egg.

• Fruit: Usually crushed pineapple, mandarin oranges, and sometimes maraschino cherries.

• A light, fluffy binder: Cool Whip or homemade whipped cream.

• Mini marshmallows: A common addition for extra sweetness and texture.

The result is a refreshing, sweet, and slightly creamy dish that sits somewhere between a pasta salad, a fruit salad, and a dessert.

Classic Frog Eye Salad Recipe

Prep Time: 30 mins | Cook Time: 10 mins | Chill Time: 4+ hours | Servings: 12-16

Ingredients:

• 1 cup acini di pepe pasta (uncooked)

• 1 ⅓ cups white sugar

• 2 tbsp all-purpose flour

• ½ tsp salt

• 1 ¾ cups pineapple juice (use juice from canned fruit)

• 2 large eggs, beaten

• 1 tbsp lemon juice

• 3 cans (11 oz each) mandarin oranges, well drained

• 1 can (20 oz) crushed pineapple, WELL DRAINED (reserve juice!)

• 1 container (8 oz) frozen whipped topping (Cool Whip), thawed

• 1 cup mini marshmallows (optional)

• 1 cup shredded sweetened coconut (optional)

Instructions:

1. Cook the Pasta: Bring a large pot of salted water to a boil. Cook the acini di pepe according to package directions (usually 8-9 minutes). Drain, rinse with cold water, and drain again thoroughly.

2. Make the Custard: In a medium saucepan, whisk together the sugar, flour, and salt. Gradually whisk in the pineapple juice and beaten eggs until smooth.

3. Cook the Custard: Cook over medium heat, stirring constantly, until the mixture thickens and comes to a gentle boil (about 7-10 minutes). Remove from heat and stir in the lemon juice. Let this custard cool completely to room temperature. (Pro Tip: You can spread it on a plate or baking sheet to speed this up.)

4. Combine: In a very large bowl, combine the cooled custard and the cooled, cooked pasta. Stir well, cover, and refrigerate for at least 4 hours, or overnight. This is crucial for the pasta to absorb the flavor.

5. Finish: Just before serving, add the well-drained mandarin oranges, crushed pineapple, and mini marshmallows/coconut (if using) to the pasta mixture. Gently fold in the thawed whipped topping until everything is evenly coated.

6. Chill & Serve: Return to the fridge for about an hour to chill through. Serve cold. It’s best eaten within 1-2 days as the fruit can continue to release liquid.

Key Tips & FAQs:

• Drain Fruit Thoroughly: This is the #1 secret to preventing a runny salad. Let the canned fruit sit in a strainer for 10-15 minutes, or even pat it dry with a paper towel.

• Don’t Skip the Chill Time: Letting the pasta soak in the custard overnight is what creates the signature flavor and texture.

• Variations:

  • Ambrosia Style: Add 1 cup of coconut and 1 cup of mini marshmallows.

  • Tropical: Add diced mango or well-drained tidbit pineapple.

  • Nutty Crunch: Fold in a handful of toasted slivered almonds right before serving.

• Can I use fresh whipped cream? Yes! Substitute the Cool Whip with 1 ½ cups of heavy cream, whipped with 2 tbsp of powdered sugar until stiff peaks form.

• Why is it called Frog Eye Salad? The name comes purely from the visual appearance of the little round acini di pepe pasta pearls.

Enjoy making this classic, conversation-starting potluck favorite