Acini di pepe (or couscous) pasta, coconut, pineapple, mandarin oranges, and marshmallows are the main ingredients in this frog eye salad.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Additional Time: | 9 hrs |
| Total Time: | 9 hrs 35 mins |
| Servings: | 10 |
Ingredients
- 1 ¾ cups unsweetened pineapple juice
- 1 cup white sugar
- 2 eggs, beaten
- 2 tablespoons all-purpose flour
- 2 ½ teaspoons salt, divided
- 1 tablespoon lemon juice
- 1 tablespoon vegetable oil
- 1 (16 ounce) package acini di pepe pasta
- 3 (11 ounce) cans mandarin oranges, drained
- 2 (20 ounce) cans pineapple tidbits, drained
- 1 (20 ounce) can crushed pineapple, drained
- 1 (8 ounce) container frozen whipped topping, thawed
- 1 cup miniature marshmallows
- 1 cup shredded coconut
Instructions
- 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.
- 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.
- 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.
- Before serving, add marshmallows and coconut; toss and serve.
Nutrition Facts
| Calories | 581 kcal |
| Carbohydrate | 114 g |
| Cholesterol | 37 mg |
| Dietary Fiber | 4 g |
| Protein | 9 g |
| Saturated Fat | 7 g |
| Sodium | 648 mg |
| Sugars | 75 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
This is a great recipe for large crowds. I’ve been making this since I was a little girl. This recipe is very similar to the one I grew up with and is delicious. Have patience with the egg sauce to ensure it thickens.
I love this salad but i dont like marshmallows so i omit them i add drained fruit salad to it i also make the pasta n egg fruit juice mixture the night before and let sit overnight and add a jar of cherrie juice to it i also put all the fruit in a Strainer n bowl underneath n let sit in fridge overnight so all juices drain out . and instead of using all whipped topping the 2nd day i add instant vanilla pudding and a 1/4 of the whipped topping use just enough to make a little creamy then the salad last for days loved by many
This is the best salad ever! But I’m going to tell you all the CORRECT number of servings is 25 servings. That’s from the original recipe off the box of pasta. And if y’all know what a Tupperware Fix ‘N Mix bowl is, it fills it! If you don’t, the capacity of it is 26 cups so you’ll need something that big to store the entire recipe in…….
Followed it My bowl was not big enough. Pretty easy to follow.
I’ve been making frog eyed salad for a long time now, I agree w above user it’s fun to see all the different renditions. Reading this, I am blown away how one can use an entire 16oz of acini de pepe 40oz of cannned pineapple, 33 oz of mandarin oranges, all the other ingredients & serve 10!? I had to take out one heaping cup of noodles & it was still over powering on the noodles. I also add strawberry, fresh pineapple, maraschino, cherries, & I only ever use the white marshmallows because I want the fruit & noodles to be the star of the show. Came here for measurement recommendations- regretted it lol. Well now I have some in the freezer hoping to thaw out for next time.
I could eat this every day!
I’ve made this several times. I made as directed and also used vanilla pudding in place of the other ingredients. Both ways are good. Just for fun I add some halved grapes making it look a little more like ” frog eyes.
I’ve always loved frog eye salad. It makes a lot and is real crowd pleaser. I refrigerate the fruit ahead of time, make the pasta and custard and refrigerate together over night. Then I combine with the fruit and marshmallows (colored ones are fun), and I also add green grapes!
Family favorite. I used less sugar, only pineapple chunks or tidbits, fruit cocktail, and tropical fruit. I change it up every time.
I used strawberrys
Love this recipe. Seemed like an ordeal when I first read the recipe, but it is really not bad! You can even cook the pasta ahead and rinse it very well with cold water and store in frig, then loosen it up with a fork so it is not clumped and make the lemon sauce when you are ready! Be sure to add the marshmallows last minute and it keeps a few days in the frig!
I made it exactly as the recipe is written, and it seems too heavy on the pasta, acini de pepe. I doubled the amount of Cool Whip and added more marshmallows. This was a little closer to the frog eye salad I remember from years ago. If I made it again, I would cut the pasta almost in half.
I make this salad for holidays and it is enjoyed by my family. I leave out the marshmallows and sprinkle the coconut on top of individual servings to accommodate personal tastes.
Love this recipe and I make it offen
Yes will make it again, no changes to recipe. Would have used coconut cool whip instead of regular cool whip but it wasn’t available.
A friend made this for a Christmas party and I feel in love with it. I think next time i’ll put Tapioca in. This is my. CRACK !!! Love it, great receipe!
I have made this for years using a cut out recipe from the box. I thought I would try and see if it was on this website and was thrilled that it is available in larger print! The recipe off the box says it is for 25 people. It also only calls for 1/2 tsp. salt, so that might be why one person commented that they hated it i am going to use several of the tips I have just read. Thanks for sharing your ideas!
Some people didn’t like, but it was always a texture issue not a flavor issue. I do recommend using the colorful marshmallows instead of the white ones to make it more visually appealing.
Too much salt. Also with all the sugar in the ‘canned prepossessed fruit, I would not have added any additional sugar at all. For the amount of pineapple to mandarin orange, it overwhelms the orange. I would be inclined to substitute rice for the pasta. Old recipe from way back was just crushed pineapple, rice, and your choice of whipped topping. No additional sugar, and definitely no marshmallows. Beef up the texture a bit by adding some pecans or walnut pieces to the recipe.
I uses couscous original and it turned out well with good texture for the dish. We took it to the family reunion and those who tasted it liked it. I will most likely make it again.
Will make again