Frog Eye Salad

Frog Eye Salad is a sweet, pudding-based fruit salad that can be made with convenient ingredients or homemade whipping cream, we call it a salad just as an excuse to have two desserts! Sweet, chewy, and decadent, who knew Frogs' Eyes could taste so good!

Course Salad

Cuisine American

Prep Time 20

Chilling Time 1

Total Time 1 20

Servings servings

Calories 190kcal

Author Meggan Hill

Ingredients

For the pasta:

Salt
16 ounces acini di pepe pasta

For the custard:

1 cup granulated sugar
2 tablespoons all-purpose flour
1 3/4 cups pineapple juice unsweetened
2 eggs beaten
1 tablespoon lemon juice

For the salad:

11 ounces mandarin oranges drained
20 ounce pineapple tidbits drained
20 ounce crushed pineapple drained
8 ounce frozen whipped topping thawed
1 cup miniature marshmallows
1 cup shredded coconut

US Customary - Metric

Instructions

To make the pasta:

Bring 4 quarts water and 1 tablespoon salt to boil. Add pasta and cook until al dente, about 6 minutes. Drain well and rinse under cold water.

To make the custard:

Meanwhile, in a medium saucepan over medium heat, whisk together sugar, flour, 1/2 teaspoon salt, pineapple juice, and eggs.
Cook until thickened, stirring occasionally, about 10 minutes. Remove from heat, add lemon juice, cover, and chill at least 30 minutes.

To assemble the salad:

In a large bowl, combine the pasta, custard, mandarin oranges, pineapple, and whipped topping. Mix well and refrigerate at least 30 minutes or overnight. Before serving, add marshmallows and coconut and toss to combine.

Nutrition