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Acini de Pepe Salad topped with mint leaves.
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5 from 5 votes

Frog Eye Salad

Great for potlucks, barbecues, and backyard grilling this Frog Eye Salad made with delicious ingredients such as pasta, pineapple, oranges, marshmallows, and coconut flakes makes for a fun side salad. Also known as Acini de Pepe Salad this nostalgic sweet side dish pairs perfectly with grilled and smoked meats as well as burgers and hot dogs.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Side Dish
Cuisine: American
Servings: 8 Servings
Calories: 283kcal
Author: Aimee Mars

Equipment

  • Mixing Bowl
  • Saucepan
  • Medium-sized Pot
  • Handheld Mixer or Electric Mixer
  • Spatula

Ingredients

  • 1 cup Acini de Pepe Pasta uncooked
  • 1 20 oz can Pineapple Tidbits in juice, don't drain
  • 1 20 oz can Crushed Pineapple in juice, don't drain
  • 1/2 cup Sugar
  • 1 large Egg Yolk
  • 1/2 teaspoon Salt
  • 1 tablespoon Lemon Juice freshly squeezed
  • 1 taablespoon Cornstarch
  • 1 15 ounce can Mandarin Oranges drained
  • 1/4 cup Maraschino Cherries drained
  • 1/2 cup Sweetened Coconut Flakes
  • 1 cup Mini Marshmallows
  • 1 cup Heavy Whipping Cream
  • 1/2 cup Powdered Sugar

Instructions

  • Separate the crushed pineapple and pineapple tidbits from the juice by draining it and putting it into a bowl and reserving the juice and placing it into another bowl.
  • In a saucepan over medium heat whisk the pineapple juice, sugar, egg yolk, salt, lemon juice, and cornstarch until smooth and fully mixed. Continue to heat for about 4 to 5 minutes until the sauce begins to thicken. Remove from heat and cool.
  • Cook the noodles separately according to package directions or until al dente, about 10 minutes. Drain and let cool.
  • Once the noodles have cooled add them to the pineapple custard and cover or place into an air-tight container. Allow it to chill in the fridge for a minimum of 3 hours or overnight.
  • Place the refrigerated noodle mixture into a large mixing bowl and add the crushed pineapple, pineapple tidbits, mandarin oranges, cherries, coconut, and marshmallows. Set aside.
  • In a large bowl using a handheld mixer or in the bowl of an electric mixer beat the heavy cream and sugar together until stiff peaks form.
  • Scoop the whipped cream into the salad mixture and gently fold it in using a rubber spatula. Serve immediately or place in the fridge to firm up even more.

Notes

Note: the prep and cook time do not include the time needed to chill the salad in the fridge, which is an additional 3 hours. This isn't hugely necessary but will create a thicker and richer salad texture if done.
 
  • Make this salad ahead if you have time. This will allow the ingredients to set and chill making it a firmer salad that stays held together. Before serving give the salad a good stir to evenly mix it all together again.
  • If you can't find Acini de Pepe pasta you can also use orzo and Tubettini pasta or any type of tiny pasta such as the mini stars pasta.
  • Save time preparing this recipe by using Cool Whip or stabilized whipped cream instead of making your own whipped cream.
  • Chilling and cooling the ingredients is important. Cooling the custard and noodles as well as chilling the salad are all important steps. Though it takes longer to prepare it this way it keeps other ingredients from cooking, that doesn't need to be cooked as well as firm up the salad so it has a nice texture.
  • The Maraschino cherries are optional. If you're making this salad for a holiday then I highly recommend mixing in the cherries, but if you'd prefer to leave them out you can.
 

Storage Information:

  • Leftovers: Any leftovers can be stored in the fridge for up to 3 days if kept in an air-tight container. Sometimes the juices will separate from the rest of the salad. Just give it a good stir before you plan on serving it again.
  • No freezing. You can't freeze this recipe, unfortunately. It's best made and served after it's had time to chill in the fridge.

Nutrition

Serving: 1cup | Calories: 283kcal | Carbohydrates: 41g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 57mg | Sodium: 175mg | Potassium: 55mg | Fiber: 1g | Sugar: 30g | Vitamin A: 472IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg