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4.80 from 3 votes

Frog Eye Salad

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 12 servings

Ingredients

  • 1.5 cups acini de pepe pasta uncooked
  • 1 can (20 oz) crushed pineapple drained, reserve juice
  • 2 cans (11 oz each) mandarin oranges drained
  • 1 jar (10 oz) maraschino cherries drained and halved
  • 2 eggs beaten
  • 1/2 cup granulated sugar
  • 2 tbsp all-purpose flour
  • 1 tsp salt
  • 1 cup (8 oz) Cool Whip thawed
  • 1 cup mini marshmallows

Instructions

  • Cook acini de pepe al dente. Drain, rinse cold, set aside.
  • In small saucepan whisk pineapple juice, eggs, sugar, flour, salt. Cook medium heat stirring until thickened ~5 min. Cool completely.
  • Combine pasta with cooled egg mixture. Cover, refrigerate at least 4 hours or overnight.
  • Fold in Cool Whip until fluffy.
  • Gently fold in pineapple, mandarin oranges, cherries, and marshmallows. Serve or refrigerate up to 24 hours.

Notes

Do not skip the chilling step before adding whipped topping. Make night before for best results. Perfect for summer cookouts and potlucks.