Karen's Version of Frog Eye Salad

Karen's Version of Frog Eye Salad is a delightful twist on a retro classic, combining a medley of tropical flavors and creamy textures for a sweet, crowd-pleasing dessert or side dish. Made with tender Acini di Pepe pasta, juicy pineapple tidbits, crushed pineapple, mandarin oranges, and vibrant maraschino cherries, this recipe balances fruitiness with a luscious homemade pineapple custard. The addition of fluffy Cool Whip and pillowy mini marshmallows provides a light, cloud-like finish, making each bite irresistibly creamy. Perfectly chilled, this no-bake dish is ideal for potlucks, picnics, or festive gatherings. With its nostalgic charm and easy assembly, this Frog Eye Salad variation will quickly become a family favorite. Targeting keywords: Frog Eye Salad recipe, Karen's Frog Eye Salad, creamy pasta dessert, tropical fruit salad, retro desserts.

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 8

Ingredients

• 1 cup Acini di Pepe pasta
• 1 can (20 oz) Pineapple tidbits, drained (reserve juice)
• 1 can (20 oz) Crushed pineapple, drained (reserve juice)
• 1 can (11 oz) Mandarin oranges, drained
• 1 cup Maraschino cherries, halved
• 2 cups Mini marshmallows
• 1 container (8 oz) Cool Whip, thawed
• 0.5 cup Sugar
• 2 tablespoons All-purpose flour
• 2 large Egg yolks
• 2 tablespoons Lemon juice
• 1 cup Milk
• 0.25 teaspoon Salt

Directions

Step 1

Cook the Acini di Pepe pasta according to the package instructions until al dente. Drain and rinse with cold water, then set aside to cool completely.

Step 2

In a medium saucepan, combine the reserved pineapple juices (about 1 cup total), sugar, flour, and salt. Cook over medium heat, stirring constantly, until thickened.

Step 3

Whisk the egg yolks in a small bowl, then slowly add a few tablespoons of the hot pineapple juice mixture to temper the eggs. Gradually add the tempered egg yolks back to the saucepan, whisking constantly. Cook for 2-3 minutes until thickened further.

Step 4

Remove the saucepan from heat and stir in the lemon juice. Allow the mixture to cool completely. Transfer to the refrigerator if needed.

Step 5

In a large mixing bowl, combine the cooled Acini di Pepe pasta, pineapple tidbits, crushed pineapple, mandarin oranges, and maraschino cherries.

Step 6

Fold in the cooled pineapple custard mixture and gently stir until evenly coated.

Step 7

Add the mini marshmallows and Cool Whip to the bowl, folding gently until combined and fluffy.

Step 8

Cover and refrigerate the salad for at least 2 hours to allow the flavors to meld.

Step 9

Serve chilled and enjoy!

Nutrition Facts

Serving size	(2683.6g)

Amount per serving	% Daily Value*
Calories	3243.2

Total Fat 49.4g	0%
Saturated Fat 37.0g	0%
Polyunsaturated Fat 0.2g
Cholesterol 391.0mg	0%
Sodium 845.0mg	0%
Total Carbohydrate 671.2g	0%
Dietary Fiber 28.2g	0%
Total Sugars 421.8g
Protein 49.7g	0%

Vitamin D 144.0IU	0%
Calcium 596.9mg	0%
Iron 9.3mg	0%
Potassium 2234.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 13.4%

Protein: 6.0%

Carbs: 80.7%