Description
Frog Eye Salad is a nostalgic and delightful dessert salad featuring small pasta pearls coated in a sweet, creamy pineapple-flavored pudding. Enhanced with tropical fruits, shredded coconut, and mini marshmallows, this refreshing treat is perfect for potlucks, holiday gatherings, or any occasion that calls for a fun and fruity salad.
Ingredients
Scale
Pudding Mixture
- 1 cup pineapple juice
- 1/2 cup granulated sugar
- 1 large egg yolk
- 1/4 teaspoon kosher salt
- 1 1/2 tablespoons cornstarch
Pasta
- 1 cup small pasta, like acini di pepe or ditalini
Fruits and Toppings
- 20-ounce can pineapple chunks, drained
- 10-ounce can crushed pineapple, drained
- 15-ounce jar mandarin oranges, drained
- 1/2 cup shredded sweetened coconut
- 1 1/2 cups mini marshmallows
- 1 (8-ounce) container Cool Whip, thawed
Instructions
- Cook the Pasta: Bring a pot of water to a boil and add the small pasta (acini di pepe or ditalini). Cook according to package instructions until al dente, approximately 8 to 10 minutes. Drain and rinse with cold water to stop cooking and set aside.
- Prepare the Pudding Mixture: In a medium saucepan, whisk together pineapple juice, granulated sugar, egg yolk, kosher salt, and cornstarch until smooth. Place over medium heat and cook, stirring constantly, until the mixture thickens and boils, about 5 to 7 minutes. Remove from heat and let cool.
- Combine Salad Ingredients: In a large mixing bowl, combine the cooled pudding mixture, cooked pasta, drained pineapple chunks, crushed pineapple, mandarin oranges, shredded coconut, mini marshmallows, and thawed Cool Whip. Gently fold everything together until well mixed and creamy.
- Chill the Salad: Cover the bowl with plastic wrap and refrigerate the salad for at least 1 to 2 hours before serving to allow flavors to meld and the salad to firm up.
- Serve: Stir gently before serving. Serve chilled as a sweet and fruity dessert salad.
Notes
- Ensure pasta is rinsed well to remove excess starch and prevent clumping in the salad.
- Use small pasta shapes like acini di pepe or ditalini because of their size and texture similarity to egg eyes in this salad.
- For a fluffier texture, gently fold Cool Whip in after the pudding mixture has cooled.
- This salad is best served within 24 hours as the pasta can absorb the dressing and become mushy over time.
- Can be made a day ahead and stored covered in the refrigerator.
