Frog Eye Salad Recipe -
Frog Eye Salad Recipe
  • READY IN 14+ hrs

Frog Eye Salad

Recipe by  

"An An acini di pepe (or couscous) pasta salad with coconut, pineapple, Mandarin oranges, and marshmallows."

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
  • PREP

    15 mins
  • COOK

    30 mins

    14 hrs 5 mins


  1. In a sauce pan, combine sugar, flour, 1/2 teaspoon 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 a boil, add oil, remaining salt and cook pasta until 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.
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Reviews More Reviews

Most Helpful Positive Review
Feb 28, 2005

I've made Frog Eye Salad for 20 years and I always get requests for this recipe. It's always fun to see someone else's version. I would not put coconut in anything, but that's me. Might I make a suggestion. I always do this in two steps. Make the pasta and the egg mixture first. Put it together and refrigerate it overnight. In the meantime dump all your fruits together in a bowl and put them in the fridge as well. The next day, just before serving, dump your fruit in and stir, and then add your cool whip. Keeps everything firm without melting down. I have also always used the colored minature marshmallows, it just gives the salad a more fruity flavor.

Most Helpful Critical Review
Aug 05, 2003

Maybe I did something wrong, but this was absolutely awful.

Nov 23, 2005

I LOVE this salad. Though, to make it easier I took out the first 7 ingredients and skipped the first step, and just made vanilla instant pudding. A lot easier.

Dec 24, 2003

This is a wonderful recipe. However it is very addictive. Children like it as long as you use a different name and omit the coconut. The only change I make is, I boil the pasta in pineapple juice, this helps with the blandness of the pasta.

Dec 08, 2003

I've always considered Cool Whip disgusting and never used it in anything and always avoid it but since my husband loves it, I made this for him and to my surprise, I actually love it and find myself making it often. I find that it has a much better texture if you make sure that the pasta, fruit and egg mixture are VERY cold before adding the whipped topping. I usually put the bowl of it in the freezer for half an hour to chill it before adding the CW. I also don't thaw the CW. Makes a great difference. I also find that it tastes better with a little less than the full cup of coconut. Don't let a dislike of non dairy topping prevent you from trying this.

Apr 10, 2003

I have made this recipe numerous times (minus the coconut). I use a 12oz. carton of "lite" whipped topping, and also use the drained juice from the pineapple to avoid having to buy it. This recipe does make a lot so I usually cut it in half, although it is so yummy that a whole batch would get eaten in no time!

Dec 08, 2003

This recipe has all the pieces of being a great summer fruit salad... I marinated the pasta in the cooked mixture overnight because I made part of a day in advance, so the pasta swelled even more so! I also added blueberries, grapes and sliced bananas(just before serving). If you can find them, use the pastel colored marshmallows for added color. What a success!

Aug 27, 2003

Watch out this makes a large amount. I think it serves about 20 or more. My husband and I have five children so I usually cook large amounts or double most recipes, but this recipe lasted for days. Either cut in half for a regular family size or use as directed for picnics or family gatherings. But it is GREAT.


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  • Calories
  • 581 kcal
  • 29%
  • Carbohydrates
  • 114.1 g
  • 37%
  • Cholesterol
  • 37 mg
  • 12%
  • Fat
  • 11 g
  • 17%
  • Fiber
  • 4 g
  • 16%
  • Protein
  • 8.6 g
  • 17%
  • Sodium
  • 648 mg
  • 26%

* Percent Daily Values are based on a 2,000 calorie diet.

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