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Frog Eye Salad

Give it a chance, it tastes better than the name eludes to. This is a great salad to take for a picnic or barbecue.
Prep Time1 hr
Cook Time10 mins
Total Time1 hr 10 mins
Course: Salad / Dessert
Cuisine: American
Servings: 12 -16
Author: Amy Garrett


  • 1 cup white sugar
  • 2 tablespoons all-purpose flour
  • 2 1/2 teaspoons salt
  • 1 (46 oz) can unsweetened pineapple juice, separate out 1 3/4 cups
  • 2 eggs , beaten
  • 1 tablespoon lemon juice
  • 2 quarts water
  • 1 tablespoon vegetable oil
  • 1 (16 ounce) package acini de 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


  • In a sauce pan, combine sugar, flour, 1/2 teaspoon salt, 1 3/4 cup pineapple juice and eggs. Stir and cook over medium heat until thickened. Remove from heat; add lemon juice and cool to room temperature.
  • Bring remaining pineapple juice and water to a boil, add oil, remaining salt and cook pasta until al dente. Rinse under cold water and drain.
  • In a large bowl, combine the pasta, egg mixture. In another medium bowl, combine mandarin oranges and pineapple. Refrigerate both overnight or until chilled.
  • Once chilled, mix fruit into pasta mixture, add whipped topping and marshmallows and mix well.


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