Frog Eye Salad

Frog Eye Salad

Frog eye salad is a chilled sweet dessert made with small pasta, pineapple, Mandarin oranges, coconut, and marshmallows combined in a creamy pineapple dressing.

Preparation Time
15 mins
Cooking Time
20 mins
Total Time
35 mins
Calories
581 Calories

Recipe Instructions

Step 1
Bring a large pot of water to a boil; add oil and remaining 2 teaspoons salt. Add pasta and cook until al dente, 5 to 7 minutes. Drain and rinse under cold water.
Step 2
Combine cooked pasta, cooled egg mixture, mandarin oranges, pineapple tidbits, crushed pineapple, and whipped topping in a large bowl; mix well. Refrigerate until chilled, 8 hours to overnight.
Step 3
Before serving, add marshmallows and coconut; toss and serve.
Step 4
Gather all ingredients.
Step 5
Combine pineapple juice, sugar, eggs, flour, and 1/2 teaspoon salt in a saucepan. Stir and cook over medium heat until thickened.
Step 6
Remove from heat; stir in lemon juice. Let cool to room temperature, about 1 hour.

Ingredients

  • 1 cup white sugar
  • 2 tablespoons all-purpose flour
  • 2 eggs, beaten
  • 1 tablespoon lemon juice
  • 1 cup shredded coconut
  • 1 tablespoon vegetable oil
  • 1 (8 ounce) container frozen whipped topping, thawed
  • 1 cup miniature marshmallows
  • 1 (20 ounce) can crushed pineapple, drained
  • 1 (16 ounce) package acini di pepe pasta
  • 3 (11 ounce) cans mandarin oranges, drained
  • 2 (20 ounce) cans pineapple tidbits, drained
  • 2.5 teaspoons salt, divided
  • 1.75 cups unsweetened pineapple juice

Categories

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