Frog Eye Salad

A traditional Frog Eye Salad made with acini di pepe pasta, fruit, and a cooked pineapple custard base. Creamy, sweet, and perfect for holidays or potlucks.

Ingredients

1 cup granulated sugar
2 Tablespoons all-purpose flour
2-1/2 teaspoon salt, divided
1-3/4 cup pineapple juice
2 large eggs beaten
1 Tablespoon lemon juice
1 Tablepoon oil
1 )16oz.) pkg. acini di pepe' pasta
3 (11oz.). cans mandarin oranges drained
2 20oz. cans pineapple tidbits drained, save liquid
1 20oz. can crushed pineapple drained, save liquid
2 8oz. container whipped topping such as Cool Whip
1 cup mini marshmallows
1 cup shredded coconut

Instructions

In a saucepan, whisk together sugar, flour, 2 teaspoons of the salt, pineapple juice, and beaten eggs.
Cook over medium heat, stirring constantly, until the mixture thickens to a custard consistency.
Remove from heat, stir in lemon juice, and allow to cool completely to room temperature.
Meanwhile, bring a large pot of water to a boil. Add oil, remaining ½ teaspoon salt, and pasta.
Cook pasta according to package directions (about 10 minutes). Rinse under cold water and drain well. Allow pasta to cool completely.
In a large bowl, combine cooled pasta, cooled custard, mandarin oranges, pineapple tidbits, and crushed pineapple.
Fold in whipped topping until evenly combined.
Cover and refrigerate overnight or until fully chilled.
Just before serving, gently fold in mini marshmallows, shredded coconut, and remaining whipped topping if needed.

Notes

This salad is best made a day ahead to allow the flavors to fully blend.
Be sure both the custard and pasta are completely cooled before combining to prevent the whipped topping from melting.
Reserve all pineapple juice before draining the fruit — it’s essential for the custard base.
For best texture, fold in the marshmallows and coconut just before serving if making more than a day in advance.
Leftovers should be stored covered in the refrigerator and enjoyed within 2–3 days.