Frog-Eyed Salad

Frog-eyed Salad

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tammy barnett


I made this for Christmas last year and everyone loved it. A great side dish for anytime of the year.


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  • 8 oz
    creamette acini di pepe, uncooked
  • 1
  • 1/2 c
  • 1 Tbsp
  • 1/4 tsp
  • 15 1/4 oz
    crushed pineapple, drained, reserving juice
  • 16 oz
    fruit cocktail, canned, drained
  • 1 c
    mini marshmallows
  • 1 c
    whipping cream, whipped

How to Make Frog-Eyed Salad


  1. Cook Acini di Pepe as package directs; drain. In heavy saucepan, beat egg with wire wisk until foamy. Stir in sugar, flour, salt and reserved pineapple juice. Over low heat, cook and stir until thickened and bubbly.
  2. Ina large bowl, combine pasta with egg mixture. Chill thoroughly, about 1 hour. Stir in pineapple, fruit cocktail and marshmallows. Fold in whipped cream. Cover; chill thoroughly. Stir before serving.

Printable Recipe Card

About Frog-Eyed Salad

Course/Dish: Fruit Salads
Main Ingredient: Fruit
Regional Style: American

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