Go Back
–+ servings
Frog Eye Salad Served in individual glasses with fruit flavored marshmallows on the bottom.
Print Recipe
5 from 2 votes

Frog Eye Salad

Frog Eye Salad is what happens when Pineapple, Oranges, and Coconut get fluffy with Acini Di Pepe Pasta and Marshmallow everything.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Dessert, Sides
Cuisine: American
Servings: 12 servings
Calories: 379kcal
Author: Jeremy Klae

Ingredients

Frog Eyes

  • 16 Oz Acini Di Pepe Pasta

Pineapple Custard

  • 2 ½ Cups Pineapple Juice - drained from canned Pineapple.
  • ⅔ Cup Sugar
  • 2 Tbsp. All Purpose Flour
  • 2 Eggs - beaten
  • ¼ teaspoon Kosher Salt
  • Juice of one lemon

Fluff and Fruit

  • 1 Tub Cool Whip - thawed
  • 1 Cup Marshmallow Fluff
  • 20 Oz Pineapple Chunks - canned and drained for custard
  • 20 Oz Crushed Pineapple - canned and drained for custard
  • 15 Oz Mandarin Oranges - canned and drained
  • 2 Cups Fruit Flavored Marshmallows

Garnishments

  • Maraschino Cherries
  • Whipped Cream

Instructions

  • Begin by boiling the pasta for 10 minutes. Once the pasta has cooked, drain and rinse under cold water to stop the cooking and allow it to cool.
  • Next, it's time to make the custard. In a medium saucepan over medium heat, whisk together the pineapple juice, sugar, flour, eggs, and salt, bringing the mixture to a slow boil.
  • Continue whisking every minute or so for about 2 minutes, allowing the custard to thicken. Remove the pot from the heat, transfer the custard to a large mixing bowl, and stir in the lemon juice.
  • Allow the custard to fully cool, and then combine the custard and pasta by stirring them together.
  • The next day, stir together the whipped topping and marshmallow fluff. Transfer the mixture to the bowl of custard and pasta along with the fruit and marshmallows.
  • Lastly, Fold all the ingredients in and serve topped with Whipped Cream and Maraschino Cherries.

Notes

  • Be sure to thoroughly rinse the pasta under cold water after boiling to ensure it completely cools and has stopped cooking.
  • Be sure to give yourself two days to make this dessert, and Do not skip the refrigerating overnight step. This is going to give the custard time to set and incorporate all of the flavors.

Nutrition

Calories: 379kcal | Carbohydrates: 86g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 30mg | Sodium: 83mg | Potassium: 263mg | Fiber: 3g | Sugar: 48g | Vitamin A: 587IU | Vitamin C: 26mg | Calcium: 51mg | Iron: 2mg