Frog Eye Salad

Frog Eye Salad traces its origins to mid-20th century America, gaining popularity especially in the western United States. Its distinctive name derives from the acini de pepe pasta used in the recipe, resembling small frog eyes. This dish highlights the inventive and playful culinary traditions of American home cooks.


  • Acini de pepe pasta: 12 oz
  • Pineapple tidbits (drained): 2 cans (20 oz each)
  • Mandarin oranges (drained): 1 can (20 oz)
  • Granulated sugar: 1 cup
  • All-purpose flour: 2 tablespoons
  • Eggs (beaten): 3
  • Shredded sweetened coconut: 1/2 cup
  • Mini marshmallows: 1 cup
  • Cool Whip (thawed): 8 oz


Cook the Pasta

  1. Boil Water: In a large pot of boiling water, cook the acini de pepe pasta until al dente as per package instructions.
  2. Drain and Rinse: Drain the pasta and rinse under cold water to cool.

Prepare the Dressing

  1. Combine Ingredients: In a small saucepan, mix together the reserved pineapple juice, granulated sugar, all-purpose flour, and beaten eggs.
  2. Cook: Cook over medium heat, stirring constantly, until the mixture thickens to a pudding-like consistency.
  3. Cool: Remove from heat and let the dressing cool completely.

Combine Ingredients

  1. Mix Base: In a large mixing bowl, combine the cooked and cooled pasta, drained pineapple tidbits, drained mandarin oranges, shredded sweetened coconut, and mini marshmallows.

𝐂𝐨𝐧𝐭𝐢𝐧𝐮𝐞𝐬 𝐎𝐧 𝐍𝐞𝐱𝐭 𝐏𝐚𝐠𝐞...

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