Frog Eye Salad

Diana Hohman


I had this salad while visiting family in North Dakota. My Florida friends had never had it nor had I! Great take on a pasta salad!


★★★★★ 3 votes

15 Min
30 Min


  • 1 c
    white sugar
  • 2 Tbsp
    all purpose flour
  • 2 1/2 tsp
  • 1 3/4 c
    unsweetened pineapple juice
  • 2
  • 1 Tbsp
    lemon juice
  • 3 qt
  • 1 Tbsp
    vegetable oil
  • 1 pkg
    16 ounce acini di pepe pasta
  • 3 can(s)
    (11 oz )mandarin oranges, drained
  • 2 can(s)
    20 oz pineappple tidbits,drain
  • 1 can(s)
    20 oz crushed pinapple,drain
  • 1 pkg
    8 oz frozen whipped top, thaw
  • 1 c
    miniature marshmallows
  • 1 c
    shredded coconut

How to Make Frog Eye Salad


  1. In a saucepan, combine sugar, flour, 1/2 tsp salt ,pineapple juice and eggs. Stir and cook over medium heat until thickened. Remove from heat, add lemon juice and cool to room temperature.
  2. Bring water to boil, add oil, remaining salt and cook pasta al dente. Rinse under cold water and drain.
  3. In a large bowl, combine the pasta, egg mixture, mandarin oranges, pineapple and whipped topping. Mix well and refrigerate overnight or until chilled. Before serving add marshmallows and coconut. Toss and serve.

Printable Recipe Card

About Frog Eye Salad

Course/Dish: Pasta Salads

Show 8 Comments & Reviews

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