Frog Eye Salad Recipe

4 from 1 vote

This classic fruit and pasta salad speckled with sweet little marshmallows is the perfect side dish to take to a barbecue or potluck! Did I mention it? It's pretty easy to make, too!

Prep Time15

Cook Time10

Total Time25

Course: Fruit Salad

Cuisine: American

Keyword: acini di pepe pasta salad, frog eye salad, fruit salad

Servings: servings

Calories: 216kcal

Author: Mindee

Cost: 15

Ingredients

¼ Cup Sugar
½ Tbs. Flour
⅛ teaspoon Salt
16 oz Pineapple Tidbits (or crushed), undrained 2 x 8 oz Cans
11 oz Mandarin Oranges, drained 11 oz Can
1 Egg beaten well
⅔ Cup Acini De Pepe uncooked
1 Cup Whipped Topping
1 ½ Cups Mini Marshmallows
¼ Cup Flaked Coconut
1 jar Maraschino Cherries optional

Instructions

In a small pot or saucepan, whisk together the sugar, flour, and salt.
Drain the pineapple tidbits, reserving the pineapple juice. You should get ½ cup juice.
Whisk in the ½ Cup Pineapple Juice and well-beaten egg.
Over medium heat, while whisking constantly, bring the mixture to a boil.
Once it thickens, remove it from the heat to cool to room temperature.
In a new pot, cook the acini de pepe according to package directions.
Drain and rinse with cold water.
Dump the cooked acini de pepe in a mixing bowl.
Mix in the pineapple curd and whipped topping
Fold in the pineapple tidbits, mandarin oranges, mini marshmallows, and flaked coconut.
If you choose, you can chop up the maraschino cherries and mix them in as well.
Chill for 2 hours before serving.
Top with maraschino cherries for garnish if desired.

Notes

Whipped Topping can be replaced with homemade whipped cream. Just whip ½ cup heavy cream to stiff peaks and use just like you would the whipped topping.
Sometimes, I place the pot of hot curd over a bowl of ice to cool it faster.

Nutrition