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Frog Eye Salad

My aunt used to make this Frog Eye Salad all the time for family gatherings and it became a family favorite and we make it all the time for our large family gatherings. It makes a LOT so it’s perfect for pot lucks or BBQ’s or other get-togethers where there will be a lot of people. When my kids were younger they thought it was actual “Frog’s Eyes” and were afraid to try it. So I would call it “Pasta Fruit Salad” and told them there were marshmallows and whipped cream in there and they tried it and loved it. 

Frog Eye Salad


Prep Time: 1 Hour
Cook Time: 20 Minutes
Total Time: 1 Hour and 20 Minutes
Servings: 24


  • PART 1:
  • 2 (20 oz each) cans Pineapple Tidbits, drained (reserve juice)
  • 1 (20 oz each) can crushed Pineapple, drained (reserve juice)
  • 3 (11 oz each) cans Mandarin oranges, drained (juice discarded)
  • PART 2:
  • 3/4 cup reserved pineapple juice
  • 1 cup sugar
  • 2 Tbsp flour
  • 2 eggs, beaten
  • 1/2 tsp. salt
  • 1 Tbsp lemon juice
  • PART 3:
  • 1 (16-oz) pkg. Acini de Pepe Pasta
  • PART 4:
  • 1 (8 oz) container Cool Whip
  • 1 cup miniature marshmallows
  • 1 cup coconut


  1. PART 1:
    Drain juice from pineapple and oranges reserving the pineapple juice - you will need 1 ¾ cups; set aside.

  2. PART 2:
    Combine flour, sugar and salt in a medium saucepan. Stir in pineapple juice and eggs. Cook over low heat, stirring frequently, until thickened. Add the lemon and juice and cool.

  3. PART 3:
    Prepare Pasta according to package directions. Drain, rinse with cold water, and pour into a large bowl.

  4. PART 4:
    Combine Pasta, thickened juice mixture, cool whip, marshmallows and coconut. Store in refrigerator in airtight container. Will keep for up to 3 days, then it starts to break down.

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