Frog Eye Salad is the sunshine of the potluck table—a quirky, retro treat that’s as fun to eat as it is to say out loud! Each spoonful is a scoop of sweet nostalgia: chewy pasta pearls swimming in a velvety cream, surrounded by juicy bites of pineapple, mandarin oranges, fluffy marshmallows, and the playful lift of coconut. Whether you serve it as a surprising side or indulgent dessert, nothing adds a cheerful pop of color and flavor to gatherings quite like this beloved classic.

Ingredients You’ll Need

The magic of Frog Eye Salad comes from its delightfully simple ingredients. Each item is a key player, bringing its own texture or burst of flavor to the mix. Gather these, and you’re halfway to dessert salad bliss!

Acini di pepe pasta: Tiny round pasta that delivers the salad’s signature texture and the “frog eye” look.
Pineapple tidbits (drained, juice reserved): These juicy pieces add tartness, sweet tropical flavor, and a pop of golden color.
Crushed pineapple (drained, juice reserved): Adds extra moisture and juicy sweetness, melting perfectly into the creamy dressing.
Mandarin oranges (drained): Their citrusy zing cuts the richness and makes every bite bright and fresh.
Mini marshmallows: They puff up soft and sweet, giving fun chew and kid-approved flair.
Shredded sweetened coconut: For chewy texture and a hit of tropical sweet flavor in each bite.
Heavy whipping cream: Whips up light and fluffy, making the salad extra velvety and dreamy.
Sugar: The essential sweetener for a balanced, creamy finish.
All-purpose flour: Just a hint thickens the custard base so it coats everything beautifully.
Egg (beaten): Helps the custard achieve a lush, thick texture.
Lemon juice: Adds a zippy tang that rounds out the sweetness—fresh or bottled both work!
Salt: Just enough to make the flavors pop without making the salad salty.
Cool Whip or whipped topping: Lightens and sweetens the cream for that perfect fluffy texture (you can use more whipped cream if you prefer).
Maraschino cherries, halved (optional garnish): For a cherry-on-top finish that makes the salad holiday-party pretty.

How to Make Frog Eye Salad

Step 1: Cook the Acini di Pepe Pasta

Start by bringing a pot of water to a gentle boil and cooking the acini di pepe pasta according to package directions. The key here is to get the pasta just right—soft but not mushy—so it’s pleasantly toothsome in the finished Frog Eye Salad. Drain the pasta thoroughly and rinse under cold water to stop the cooking process and keep those little pearls from sticking together.

Step 2: Make the Luscious Custard Sauce

In a small saucepan, whisk together a half cup of the reserved pineapple juice, sugar, flour, beaten egg, lemon juice, and a pinch of salt. Cook this mixture over medium heat, stirring constantly (don’t walk away!) until it thickens into a glossy custard. As soon as it’s thick enough to coat the back of a spoon, remove the saucepan from the heat and let it cool completely. This step gives your Frog Eye Salad its signature creamy base, so don’t rush it.

Step 3: Combine the Fruits, Marshmallows, and Coconut

In your biggest mixing bowl, combine the cooled acini di pepe pasta, drained crushed pineapple, pineapple tidbits, mandarin oranges, mini marshmallows, and shredded coconut. Gently fold the ingredients together—think of this moment as introducing old friends—until everything is evenly mixed and ready for dressing.

Step 4: Mix in the Custard Sauce

Once the custard sauce has cooled to room temperature, pour it over your bowl of pasta, fruit, and marshmallow goodness. Fold gently to make sure every bit is bathed in the luscious sauce. This creamy coating ensures every mouthful of Frog Eye Salad is blissfully rich and flavorful.

Step 5: Whip the Cream and Combine

Whip the heavy cream until soft peaks form—light and cloud-like is what you want. Gently fold in the Cool Whip or whipped topping, then marry this fluffy mixture with your dressed salad. Use a gentle hand so everything stays airy and dreamy!

Step 6: Chill and Garnish

Cover the salad and chill it for at least 2 hours, or overnight if you can wait (it really tastes best when the flavors have time to mingle). When you’re ready to serve, scatter halved maraschino cherries on top for a bright, joyful finishing touch that turns this salad into pure celebration.

How to Serve Frog Eye Salad

Garnishes

A proper serving of Frog Eye Salad always gets a little flourish. Keep it simple and classic with a handful of halved maraschino cherries—their ruby-red gloss is irresistible—or try a sprinkle of toasted coconut for extra toasty flavor and tropical flair. For even more zing or color, a few twists of lemon zest or a light dust of chopped nuts can take things up a notch.

Side Dishes

Though Frog Eye Salad is sweet, it pairs surprisingly well with savory dishes at potlucks or holiday spreads. Think baked ham, roast turkey, or grilled chicken—it’s the perfect cool and creamy counterpoint. When serving it for dessert, pair with simple shortbread cookies or crisp butter wafers to contrast the salad’s pillowy textures.

Creative Ways to Present

Show off this salad’s retro charm by serving it in a cheerful trifle bowl or large glass dish to put all those colors on display. For parties, spoon Frog Eye Salad into individual mason jars, parfait glasses, or even hollowed-out oranges for a playful single-serve twist. Add a mint leaf or a cocktail umbrella for instant party vibes!

Make Ahead and Storage

Storing Leftovers

Covered tightly and stored in the fridge, Frog Eye Salad will keep for 3 to 4 days. In fact, it often tastes even better on the second day, as all those wonderful flavors have a chance to get cozy together. Just give the salad a gentle stir before serving to fluff it up again.

Freezing

Freezing is not recommended for Frog Eye Salad. The creamy dressing and delicate fruits will lose their lovely texture and become watery or grainy when thawed. For best results, simply make the salad a day ahead and keep it chilled.

Reheating

There’s no need to reheat this salad—it’s meant to be served refreshingly cold, straight from the fridge. If it’s been chilling a long time and seems a bit dense, let it sit at room temperature for 10 to 15 minutes before serving and give it a gentle stir to fluff up the cream.

FAQs

What is acini di pepe and where do I find it?

Acini di pepe is a tiny, round pasta—think of it as small pearls—that makes up the “frog eyes” in Frog Eye Salad. You’ll find it in the pasta aisle at most grocery stores, usually with the specialty or soup pastas. If you can’t find acini di pepe, you can substitute with orzo or even pearl couscous, though the texture will be slightly different.

Can I make Frog Eye Salad without eggs?

Absolutely! The egg in the custard sauce helps thicken and enrich the salad, but you can leave it out and instead use a tablespoon of cornstarch to thicken the sauce. You’ll still have a deliciously creamy salad minus the egg.

Is there a dairy-free version of Frog Eye Salad?

Yes! Simply swap the heavy cream and Cool Whip for your favorite non-dairy whipped toppings and a little coconut cream. Make sure your marshmallows and other ingredients are also dairy-free. The result will be just as delightful and completely plant-based.

Can I use fresh fruit instead of canned?

You can substitute with fresh pineapple and mandarin oranges if they’re in season. Just be sure to cut them into bite-sized pieces and reserve some juice for the custard, or supplement with bottled fruit juice as needed. Fresh fruit will make the salad a bit less sweet and more vibrant.

How far in advance can I make Frog Eye Salad?

Frog Eye Salad shines when made ahead! Prepare it the day before your party or potluck, cover tightly, and let it chill overnight. The flavors will meld beautifully, and the salad will be perfectly creamy and flavorful when you’re ready to serve.

Final Thoughts

If you’ve never tried Frog Eye Salad before, now’s your time to fall in love with this utterly charming, crowd-pleasing classic. It’s just the thing to bring a little joy and a lot of flavor to your next gathering—so grab your ingredients, invite some friends, and get ready for everyone to ask for your secret recipe!

Frog Eye Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 7 reviews

Author: Emma
Total Time: 35 minutes plus chilling
Yield: 10 servings
Diet: Vegetarian

Print Recipe

Description

Frog Eye Salad is a delightful and creamy fruit salad with a unique twist of pasta, perfect for potlucks and holiday gatherings. This dessert salad combines the sweetness of fruits with the richness of whipped cream and coconut for a truly indulgent treat.

Ingredients

Pasta:

1 cup acini di pepe pasta

Fruit Mixture:

1 can (20 ounces) pineapple tidbits (drained, juice reserved)
1 can (20 ounces) crushed pineapple (drained, juice reserved)
1 can (11 ounces) mandarin oranges (drained)
1 1/2 cups mini marshmallows
1 cup shredded sweetened coconut

Sauce:

1 cup heavy whipping cream
1/2 cup sugar
1 tablespoon all-purpose flour
1 egg, beaten
1 tablespoon lemon juice
1/2 teaspoon salt

Topping:

1 cup Cool Whip or whipped topping
1/2 cup maraschino cherries, halved (optional garnish)

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Instructions

Cook the Pasta: Cook acini di pepe pasta according to package directions, then drain and rinse under cold water.
Prepare the Sauce: In a small saucepan, whisk together 1/2 cup reserved pineapple juice, sugar, flour, beaten egg, lemon juice, and salt. Cook over medium heat until thickened, then cool completely.
Combine Ingredients: In a large bowl, mix pasta, crushed pineapple, pineapple tidbits, mandarin oranges, marshmallows, and coconut. Fold in the sauce until well coated.
Whip the Cream: Whip heavy cream until soft peaks form, then gently fold in whipped topping.
Assemble: Carefully fold the whipped mixture into the salad until evenly combined. Chill for at least 2 hours before serving. Garnish with halved maraschino cherries if desired.