Frog Eye Salad
Frog Eye Salad brings together tender acini de pepe pasta, tropical fruit, and fluffy marshmallows in a sweet vanilla custard that transforms ordinary ingredients into pure potluck magic.
This classic recipe combines pineapple tidbits, mandarin oranges, and coconut with a homemade custard that coats every bite in creamy sweetness.
Your family will love this nostalgic treat that tastes like sunshine and childhood memories rolled into one irresistible bowl. Nothing says comfort quite like a recipe that makes everyone smile before they even take their first bite.
Frog Eye Salad Recipe Highlights
- Classic potluck perfection that feeds a crowd
- Sweet homemade custard brings everything together
- Make-ahead friendly for stress-free entertaining
- Kid-approved combination of pasta and marshmallows
- Tropical flavors that brighten any table
Ingredient Notes
Please check the recipe card below for a detailed, printable ingredient list.
FRUIT – Buy pineapple tidbits in juice, not heavy syrup, or your salad will be way too sweet. The mandarin oranges need to be dry. Let them drain in a strainer while you work on other things, then pat them with paper towels. Wet fruit ruins the texture of this salad faster than anything else.
EGGS – That extra yolk makes all the difference between thin, watery custard and the rich, creamy coating you want. Room temperature eggs blend more smoothly, but cold ones work if you whisk like crazy. If your custard starts looking scrambled, you’ve got the heat too high. Lower it immediately and whisk hard to save it.
SUGAR – Use regular granulated, not superfine or powdered, which would change the custard texture. If your custard tastes flat even with all that sugar, add a pinch of salt. It sounds weird, but salt actually makes sweet things taste sweeter.
CORNSTARCH – This is what turns your juice into actual custard. Mix it with a spoonful of cold juice first to avoid lumps. Keep that heat at medium and stir constantly. If it’s not thickening after 10 minutes, turn up the heat a notch.
PASTA – Acini de pepe looks like tiny balls or beads. Check near the orzo if you can’t find it. Cook it just until tender because it keeps softening in the custard. Rinse it really well with cold water or it’ll be gummy.
WHIPPED TOPPING – Cool Whip works best here. Thaw it overnight in the fridge, not on the counter where it gets watery. Real whipped cream tastes great but turns to soup by day two. Save yourself the heartache.
MARSHMALLOWS – Stick with minis. They spread throughout the salad better and soften just the right amount overnight. Some people add extra right before serving for texture contrast, which is smart.
COCONUT – Buy the sweetened flaked kind in the baking aisle. It actually helps absorb any extra moisture and keeps everything at the right consistency. Skip if you hate coconut, but it really does help the texture.
How To Make a Frog Eye Salad
Please check the printable recipe card below for more detailed instructions.
- Drain pineapple reserving juice. Whisk juice, eggs, egg yolk, sugar, cornstarch, and vanilla in saucepan. Cook and stir.
- Pour custard into bowl. Cover and chill.
- Cook, drain, rinse, and cool the pasta.
- Fold whipped topping into custard. Add remaining ingredients and refrigerate.
Leftovers and Storage
STORE – Keep your Frog Eye Salad covered tightly with plastic wrap or in an airtight container in the refrigerator for up to 3 days. The pasta may absorb some of the custard over time, so you might notice a slightly thicker consistency on day two.
FREEZE – This salad doesn’t freeze well due to the custard and whipped topping, which can separate when thawed. Best to enjoy it fresh or within a few days of making.
MAKE AHEAD – Frog Eye Salad actually tastes better when made a day ahead, giving all the flavors time to meld together. Prepare it the night before your event and add any garnishes just before serving.
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Serving Suggestions
POTLUCK PRESENTATION – Serve the Frog Eye Salad in a clear glass bowl to show off those pretty layers of fruit and marshmallows swimming in creamy custard. A vintage cut-glass bowl makes it feel extra special.
HOLIDAY TABLE – Add a festive touch by garnishing with red and green maraschino cherries for Christmas or pastel marshmallows for Easter. Your Frog Eye Salad becomes an instant holiday tradition.
SUMMER BARBECUE – Keep it well-chilled in a bowl set over ice to maintain the perfect temperature during outdoor gatherings. The tropical flavors complement grilled foods beautifully.
Recipe Success Tips
CUSTARD TEMPERATURE – Your custard is ready when it coats the back of a spoon and holds a line when you run your finger through it, about 170° Fahrenheit if you have a thermometer. If it goes over 180° Fahrenheit, the eggs scramble. Keep the heat at medium-low and be patient.
CUSTARD COOLING – Wait until your custard is completely room temperature before adding the whipped topping, not just warm. Stick your finger in the center to check. Even slightly warm custard will melt your topping into liquid.
MOISTURE CONTROL – This salad dies from excess liquid. Beyond draining fruit well, store it in a container with a tight lid, never just covered with plastic wrap. Condensation drips ruin the texture. Some cooks put a paper towel under the lid to catch moisture.
TWO-DAY RULE – While this keeps for 3-4 days, it peaks at day two when the pasta has absorbed just enough custard but still has distinct texture. By day three, it’s getting soupy. Make it the day before serving, never two days ahead.
EXPERT TIP – Slightly undercook the acini de pepe by 1-2 minutes because it continues absorbing liquid for days. If your pasta turns mushy by day two, you overcooked it. Can’t find acini de pepe? Israeli couscous works but needs even less cooking time.
Commonly Asked Questions
Can I Use Fresh Pineapple Instead Of Canned?
While fresh pineapple tastes wonderful, you need the canned juice for making the custard. You could use fresh pineapple chunks if you also buy pineapple juice separately, but canned works perfectly and saves time.
What Can I Substitute For Acini De Pepe Pasta?
Orzo pasta works as the closest substitute, though it’s rice-shaped rather than round. Some stores carry acini de pepe in the international aisle if you can’t find it with regular pasta.
Can I Make This Without Eggs?
The eggs create the signature custard that makes Frog Eye Salad special. For an egg-free version, you could use instant vanilla pudding mixed with the pineapple juice instead, though the texture and flavor will be different.
Help! Why Is My Salad Watery?
Make sure to drain your mandarin oranges thoroughly and pat them dry with paper towels if needed. Also ensure your custard has cooled completely before folding in the whipped topping to maintain the proper consistency.
Can I Use Fresh Whipped Cream Instead Of Whipped Topping?
Fresh whipped cream will work but won’t hold up as well over time. If using real cream, whip it to stiff peaks and fold it in just before serving for best results.
More Easy and Delicious Recipes
Strawberry Pretzel Salad – brings sweet and salty together with its pretzel crust and cream cheese layer topped with strawberry Jello.
Lemon Icebox Pie delivers creamy lemon filling in a graham crust that sets up perfectly in the fridge, just like this salad.
Eclair Cake layers graham crackers with vanilla custard and chocolate topping for another no-bake crowd-pleaser.
Pineapple Pretzel Salad combines sweet and salty with its pretzel crust and pineapple topping, perfect alongside Frog Eye Salad.
Pistachio Lush brings layers of creamy pistachio pudding and whipped topping together for another retro dessert that never fails.
Frog Eye Salad
Ingredients
- 2 20-ounce cans pineapple tidbits undrained
- 3 large eggs 2 whole eggs + 1 egg yolk, beaten
- ¾ cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 16 ounces acini de pepe pasta
- 8 ounces whipped topping thawed
- 2 15-ounce cans mandarin oranges drained
- 1 ½ cups mini marshmallows
- ½ cup sweetened shredded coconut
Instructions
- Drain and reserve the juice from both cans of pineapple tidbits.
- In a small saucepan over medium heat, whisk together the reserved pineapple juice, eggs, egg yolk, sugar, cornstarch, and vanilla extract. Cook, stirring constantly, for about 10 minutes or until the mixture thickens into a smooth, glossy custard.
- Pour the custard into an extra-large bowl, cover, and chill in the refrigerator for 1 hour or in the freezer for 30 minutes until cooled to room temperature.
- Cook the pasta according to package directions. Drain, rinse under cold water, and let it cool completely.
- Gently fold the whipped topping into the chilled custard until smooth and fully incorporated. Add the cooled pasta, pineapple tidbits, mandarin oranges, mini marshmallows, and shredded coconut to the bowl. Stir gently until everything is evenly combined.
- Cover and refrigerate the salad for at least 4 hours, or overnight, to allow the flavors to meld.
- Just before serving, top with maraschino cherries and extra marshmallows and coconut if you like a little flair.
Notes
Nutritional Information
Nutritional Disclaimer
Cheerful Cook team members are not trained nutritionists or medical professionals. Calorie information and nutritional values are estimates. If you have nutritional concerns, we recommend using a nutritional calculator.
Maike Corbett is the founder and food blogger of Cheerful Cook, a popular recipe website featuring comfort food recipes from the US and Germany. She has been featured in numerous media outlets, including the AP Wire and MSN.