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


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1 c
white sugar
2 Tbsp
all purpose flour
2 1/2 tsp
1 3/4 c
unsweetened pineapple juice
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


  • 1In 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.
  • 2Bring water to boil, add oil, remaining salt and cook pasta al dente. Rinse under cold water and drain.
  • 3In 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.

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About Frog Eye Salad

Course/Dish: Pasta Salads

Show 8 Comments & Reviews

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