Frog Eye Salad

Linda Stevens


I think of my granddaughters, Skyler & Rain when I make this recipe, since it came from their mama, Jamie. It's my favorite "fruit" salad -- preferred over any other because it has pineapple in it.

This is a great one for church potlucks and large family gatherings. Often requested!

It may be a little bit more "labor intensive" than some fruit salads, but it is well worth it.

At first glance most folks think it is either some type of "cottage cheese" salad or a "glorified rice" type dish. As you can see from ingredients, it is neither!


★★★★★ 1 vote

30 Min
15 Min


  • 1 c
  • 1/2 tsp
  • 3 large
    egg yolks, beaten
  • 2 Tbsp
  • 1 large
    can crushed pineapple
  • 1 large
    can pineapple tidbits
  • 2 small
    cans mandarin oranges
  • 1 large
    cool whip
  • 8 oz
  • 16 oz
    acini di pepe (pasta)

How to Make Frog Eye Salad


    Begin by straining juice off of fruit into large saucepan on stove top. Reserve fruit in refrigerator overnight.
  2. Cook your pasta on stove top according to pkg. direction. (This pasta is difficult to find, but shape and size is important, so when you find it, buy extra. I buy Private Selection brand.)

    Once cooked, rinse with cold water.
  3. Combine the sugar, egg yolks, flour and salt in saucepan on stove top with the fruit juice. Cook and whisk until thickened.
  4. In very large stir & mix tupperware bowl, combine the cooled cooked pasta with the fruity sauce. Stir until thoroughly combined.
  5. Cover pasta mixture and refrigerate overnight.
    Mix the pineapple, oranges and mini-marshmallows into juice and pasta mixture. Fold in the cool whip and serve.

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About Frog Eye Salad

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