Frog Eye Salad

This frog eye salad is made with acini di pepe (or couscous) pasta, coconut, pineapple, mandarin oranges, and marshmallows.


Recipes · Salad · Pasta Salad · Fruit Pasta Salad Recipes


Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 9 hrs 35 mins
Additional Time: 9 hrs
Servings: 10

Ingredients

Ingredients List

  • 1 ¾ cups unsweetened pineapple juice

  • 1 cup white sugar

  • 2 eggs, beaten

  • 2 tablespoons all-purpose flour

  • 2 ½ teaspoons salt, divided

  • 1 tablespoon lemon juice

  • 1 tablespoon vegetable oil

  • 1 (16 ounce) package acini di pepe pasta

  • 3 (11 ounce) cans mandarin oranges, drained

  • 2 (20 ounce) cans pineapple tidbits, drained

  • 1 (20 ounce) can crushed pineapple, drained

  • 1 (8 ounce) container frozen whipped topping, thawed

  • 1 cup miniature marshmallows

  • 1 cup shredded coconut


Directions

  1. Combine pineapple juice, sugar, eggs, flour, and 1/2 teaspoon salt in a saucepan. Stir and cook over medium heat until thickened. Remove from heat; stir in lemon juice. Let cool to room temperature, about 1 hour.

  2. 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.

  3. 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.

  4. Before serving, add marshmallows and coconut; toss and serve.


Nutrition Facts (per serving)

Nutrition Facts
581 Calories
11g Fat
114g Carbs
9g Protein


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