Frog Eye Salad
Frog Eye Salad is a fun, retro dessert “salad” or side packed with canned fruit, acini de pepe pasta, and fluffy whipped topping—silly name included!
Servings: 10 as a side
Cost: $8.96
Equipment
Ingredients
- 1 cup acini di pepe pasta or pastina pasta
- 1 (20-ounce) can pineapple tidbits in juice (not syrup), drained but reserve the juice
- 1 (20-ounce) can crushed pineapple in JUICE drained but reserve the juice
- 1 large egg
- 1 tablespoon all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 1 lemon
- 2 (15-ounce) cans mandarin oranges in juice
- 1 (8-ounce) container frozen whipped topping completely thawed, see note 1
- 1/3 cup miniature colored marshmallows optional
- 1/2 cup shredded coconut optional
Instructions
- Prepare the pasta according to package directions to cook it al dente. Drain and rinse the pasta in very cold water. Place in a large bowl in the fridge.
- Drain the pineapple tidbits to get 1 cup pineapple juice. Use more juice from the crushed pineapple if needed.
- Remove 1 tablespoon of the pineapple juice and pour in a small bowl. Pour the remaining pineapple juice into a medium pot and set over medium heat. Briskly whisk in the egg. Add flour to the reserved tablespoon of pineapple juice and whisk with a fork until smooth like a paste—add to the egg and pineapple juice mixture, whisking constantly. Add in salt and sugar.
- Cook over medium heat until the mixture has thickened, stirring occasionally, about 10 minutes. Remove the pot from the heat, stir in 1/2 tablespoon lemon juice, and allow to cool in the fridge for about 30 minutes. Pour over the pasta and return the bowl to the fridge until both the pasta and the pineapple juice mixture are completely chilled.
- Meanwhile, open the cans and drain the mandarin oranges, crushed pineapple, and pineapple tidbits. Make sure all the canned fruits are very well drained or your salad will be watery.
- Add the drained fruit into the cooled pasta mixture and gently stir together.
- Gently fold in the thawed whipped topping until all the ingredients are well combined. Cover and refrigerate for at least 30 minutes to overnight.
- If desired, stir in colored miniature marshmallows and shredded coconut right before serving.
Video
Notes
Note 1: To make your own whipped topping: pour 1 and 1/2 cups cold heavy whipping cream in a large bowl, and using a hand mixer, beat until stiff peaks form. You should have about 3 cups when it’s done; use this in place of 1 container of whipped topping.
Nutrition Note: Nutrition information does not include the optional coconut or marshmallows.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Stir before serving, and add extra whipped topping if needed.
Nutrition
Serving: 1serving | Calories: 272kcal | Carbohydrates: 58g | Protein: 5g | Fat: 4g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 142mg | Potassium: 313mg | Fiber: 4g | Sugar: 41g | Vitamin A: 676IU | Vitamin C: 34mg | Calcium: 69mg | Iron: 1mg