Recipe by Judy Awe
"An An acini di pepe (or couscous) pasta salad with coconut, pineapple, Mandarin oranges, and marshmallows."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
2 1/2 teaspoons
1 3/4 cups
unsweetened pineapple juice
1 (16 ounce) package
acini di pepe pasta
3 (11 ounce) cans
mandarin oranges, drained
2 (20 ounce) cans
pineapple tidbits, drained
1 (20 ounce) can
crushed pineapple, drained
1 (8 ounce) container
frozen whipped topping, thawed
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.
Maybe I did something wrong, but this was absolutely awful.
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.
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.
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.
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!
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!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Frog Eye Salad
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 99
Enjoy the bright days of summer with easy recipes.
Low-fat, low-carb, paleo, vegan. Get recipes for your lifestyle.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
Watch how to make a spiral pasta salad with garden fresh veggies.
See how to make a healthy Asian-inspired pasta salad with chicken.
Here’s a simple roast chicken dish that’s bursting with flavor.