Frog Eye Salad

Jennie Starkey

A creamy pineapple juice and egg dressing is cooked up for this incredible fruit and pasta salad, and when it's combined with pineapple tidbits, mandarin oranges, pasta and whipped topping, the end result is smashing. Serves twelve.

Modified from: Frog Eye Salad

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14 h 5 m servings
Serving size has been adjusted!
Original recipe yields 11 servings

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  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 sour cream, apples, bananas, grapes, marshmallows and coconut. Toss and serve.


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