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–+ servings

Frog Eye Salad

Frog eye salad is a chilled sweet dessert made with small pasta, pineapple, Mandarin oranges, coconut, and marshmallows combined in a creamy pineapple dressing.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 9 hours 35 minutes
Servings: 10 servings
Course: Dessert, Side Dish
Cuisine: American
Ingredients Method

Ingredients
  

  • 1¾ cups unsweetened pineapple juice
  • ½ cup granulated sugar
  • 2 cups acini di pepe pasta
  • 8 ounces sour cream
  • 3 ounces instant vanilla pudding mix
  • 20 ounces crushed pineapple drained
  • 11 ounces mandarin orange segments drained
  • 1 cup miniature marshmallows
  • 1 cup sweetened shredded coconut

Method
 

  1. In a medium saucepan over medium heat, combine the pineapple juice and sugar. Stir until sugar dissolves and bring to a simmer.
  2. Add the acini di pepe pasta and cook according to package directions until al dente. Drain and rinse under cold water.
  3. In a large mixing bowl, whisk together sour cream and vanilla pudding mix until smooth. Gradually stir in ½ cup of the cooled pineapple juice.
  4. Fold in the cooked pasta, crushed pineapple, mandarin oranges, marshmallows, and coconut until evenly coated in the creamy dressing.
  5. Cover and refrigerate for at least 8 hours (or overnight) to allow flavors to meld and pasta to fully absorb the dressing.
  6. Fluff gently with a fork before serving. Garnish with extra coconut or a few mandarin segments for a pop of color.
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