Frog Eye Salad
Prep
15 mins
Cook
20 mins
Servings
10
Difficulty
Medium
This Frog Eye Salad is a delightful dessert that's been a family favorite for generations, and I love making it because it's surprisingly simple and comes together in just 35 minutes total. The tiny acini di pepe pasta really does look like little frog eyes once it's cooked, which always makes people smile. What I appreciate most is how budget friendly this dish is, especially when you use canned fruits that are already on hand. The pineapple brings wonderful enzymes that aid digestion, while the mandarin oranges add bright citrus notes and a boost of vitamin C. It's the perfect potluck dish or summer gathering dessert because you can make it ahead and it actually tastes better after sitting in the fridge overnight.
Ella x
Ingredients
- 11 ¾ cups unsweetened pineapple juice
- 11 cup white sugar
- 22 eggs, beaten
- 22 tablespoons all-purpose flour
- 22 ½ teaspoons salt, divided
- 11 tablespoon lemon juice
- 11 tablespoon vegetable oil
- 11 (16 ounce) package acini di pepe pasta
- 33 (11 ounce) cans mandarin oranges, drained
- 22 (20 ounce) cans pineapple tidbits, drained
- 11 (20 ounce) can crushed pineapple, drained
- 11 (8 ounce) container frozen whipped topping, thawed
- 11 cup miniature marshmallows
- 11 cup shredded coconut
Detail level
Instructions
- 1
Combine pineapple juice, sugar, eggs, flour, and 1/2 teaspoon salt in a saucepan. Stir and cook over medium heat until thickened. Remove from heat; stir in lemon juice. Let cool to room temperature, about 1 hour.
- 2
Bring a large pot of water to a boil; add oil and remaining 2 teaspoons salt. Add pasta and cook until al dente, 5 to 7 minutes. Drain and rinse under cold water.
- 3
Combine cooked pasta, cooled egg mixture, mandarin oranges, pineapple tidbits, crushed pineapple, and whipped topping in a large bowl; mix well. Refrigerate until chilled, 8 hours to overnight.
- 4
Before serving, add marshmallows and coconut; toss and serve.
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