Frog Eye Salad
A unique sweet pasta dessert combining tiny acini di pepe pasta with fruit and creamy pudding - perfect for potlucks and family gatherings.
Ingredients
- 1 cup acini di pepe pasta (tiny pearl pasta)
- 1 cup granulated sugar
- 2 tablespoons all-purpose flour
- ½ teaspoon salt
- 2 large eggs, beaten
- 1 ¾ cups pineapple juice (reserved from canned pineapple)
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 can (20 oz) pineapple chunks, drained (reserve juice)
- 1 can (15 oz) mandarin oranges, drained
- 1 cup miniature marshmallows
- ½ cup maraschino cherries, halved
- 1 container (8 oz) whipped topping, thawed
Instructions
- Cook the acini di pepe pasta according to package directions, then drain and rinse with cold water.
- In a medium saucepan, whisk together sugar, flour, and salt.
- Add beaten eggs and pineapple juice to the saucepan, then cook over medium heat, stirring constantly, until thickened.
- Remove from heat and stir in lemon juice and vanilla extract.
- In a large bowl, combine cooked pasta with the pudding mixture, stirring gently to coat.
- Cover and refrigerate for at least 4 hours or overnight.
- After chilling, gently fold in pineapple chunks, mandarin oranges, marshmallows, and cherries.
- Fold in the whipped topping last, creating a creamy, fluffy texture throughout.
- Return to the refrigerator for at least 2 more hours before serving.
Notes
For perfectly cooked pasta, rinse the acini di pepe thoroughly with cold water after cooking to stop the cooking process and prevent clumping.
For smoother pudding, temper the eggs by whisking a small amount of the hot pineapple juice mixture into them before adding them to the saucepan.
This salad can be fully prepared up to 48 hours in advance and actually tastes better on the second day.
If taking to a potluck, consider carrying the whipped topping separately and folding it in just before serving for the fluffiest texture.