Mom’s Frog Eye Salad, also known as Acini Di Pepe Salad, is my all time favorite food. It is so sweet and full of fruity flavor. This salad is always the first to be gone at potlucks and family dinners. Once you try it, you will see why.
Our mom made this Frog Eye Salad growing up and it was always a hit at parties and potlucks.
It has the perfect amount of sweet and fruity flavor to it. It’s incredibly easy to make, and is the ideal side dish for any occasion.
If you are looking for a quick, simple, and delicious salad recipe, this is one you most definitely have to try.
If you like this Frog Eye Salad you might also like our 5 Minute Jello Salad, Raspberry Jello Salad, or our Orange Fluff Jello Salad!
Frog Eye Salad Recipe Ingredients:
- Acini De Pepe Pasta
- Pineapple juice
- Sugar
- Flour
- Salt
- Egg
- Lemon Juice
- Mandarin Oranges
- Pineapple Tidbits
- Crushed Pineapple
- Miniature Marshmallows
- Coconut
- Cool Whip
A few items you will need to make this recipe:
- Stock Pot (THIS one is great for cooking your pasta)
- Mixing Bowl (You will love THIS 7 piece set)
- Saucepan
How to make frog eye salad:
- Cook the Acini De Pepe pasta according to package directions. When done, rinse under cold water in strainer. Let cool. You may want to use a fork to stir the noodles a bit, or else they will get a little clumped together. To prevent this, a lot of the directions explain to add a little bit of salt to the noodles when boiling.
- In a saucepan over medium high heat stir together pineapple juice, sugar, flour, salt and egg. Cook and stir constantly until mixture thickens and is smooth.
This process may take about 5-7 minutes before you really see it thicken. You don’t want it to come to a roaring boil, but just until the mixture has obviously thickened. - Remove from heat and stir in lemon juice. Let cool, and set aside. You will want to remove it from the stove, because even if it is off, the heat is still getting to it, taking it longer to cool down.
- In a large mixing bowl combine the pasta and thickened mixture. You will want to be sure both the mixture and noodles have completely cooled, or they will melt your cool whip, and make your salad runny.
- Gently fold in the mandarin oranges, crushed pineapple, pineapple tidbits, marshmallows and coconut. You will then fold in cool whip. Continue to fold until fully combined.
- Refrigerate until serving. This recipe makes quite a bit, but can easily be doubled. You may want a second bowl, or use an extremely large bowl, if you plan to double.
Helpful items used in this Frog Eye Salad recipe
- 3 Quart Saucepan – We love this pan for boiling pasta.
- Mixing Bowl Set – This mixing bowl set is so pretty you can serve your salad in it too.
- Spatula – A great spatula set for stirring and folding in ingredients.
- Electric Can Opener – This electric can opener will help make your life so much easier! 🙂
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Looking for more salad recipes? Here are a few of our favorites:
Serves: 12
Mom’s Frog Eye Salad Recipe
Mom’s Frog Eye Salad, also known as Acini Di Pepe Salad, is my all time favorite food. It is so sweet and full of fruity flavor.
Ingredients
- 8 ounces Acini De Pepe pasta
- 1 cup pineapple juice (reserved from pineapple tidbits)
- ½ cup sugar
- 1 Tablespoon flour
- ¼ teaspoon salt
- 1 egg beaten
- ½ Tablespoon lemon juice
- 22 ounces mandarin oranges drained
- 20 ounces pineapple tidbits 1 can, (drained and reserve juice)
- 8 ounces crushed pineapple 1 can, drained
- 1½ cups miniature marshmallows
- ¾ cup shredded coconut
- 8 ounces cool whip 1 container
Instructions
-
Cook the Acini De Pepe pasta according to package directions. When done, rinse under cold water in strainer. Let cool.
-
In a saucepan over medium high heat stir together pineapple juice, sugar, flour, salt and egg. Cook and stir constantly until mixture thickens and is smooth. Remove from heat and stir in lemon juice. Let cool.
-
In a large mixing bowl combine the pasta and thickened mixture.
-
Then gently fold in the mandarin oranges, pineapple tidbits, crushed pineapple, marshmallows and coconut. Fold in Cool Whip.
-
Refrigerate until serving.
-
This recipe can easily be doubled.
Notes
- Store covered in refrigerator.
Nutrition
Calories: 260 kcal · Carbohydrates: 55 g · Protein: 5 g · Fat: 4 g · Saturated Fat: 2 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 1 g · Trans Fat: 1 g · Cholesterol: 17 mg · Sodium: 89 mg · Potassium: 240 mg · Fiber: 3 g · Sugar: 35 g · Vitamin A: 441 IU · Vitamin C: 22 mg · Calcium: 56 mg · Iron: 1 mg
Equipment
-
strainer
-
Saucepan
-
Large Mixing Bowl
Recipe Details
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