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This Frog Eye Salad brings sweet nostalgia to your table with its perfect blend of pasta, tropical fruit, and creamy custard. Your family will be asking for seconds before you know it.
Course Dessert
Cuisine American
Keyword dessert salad, easy no bake dessert, how to make a frog eye salad
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
Chill for at least 4-6 hours. Because Chill Time varies, it is not included in the Total Time.