Description
Frog Eye Salad is a retro, sweet pasta salad featuring small pasta pearls combined with a creamy, fruity dressing made from pineapple juice, sugar, egg yolk, and Cool Whip. This unique and nostalgic dessert salad is perfect for potlucks or family gatherings and is delightfully fluffy with bursts of tropical fruit flavor balanced by mini marshmallows and coconut.
Ingredients
Scale
Dressing
- 1 cup pineapple juice
- 1/2 cup granulated sugar
- 1 large egg yolk
- 1/4 teaspoon kosher salt
- 1 1/2 tablespoons cornstarch
Salad
- 1 cup small pasta, like acini di pepe or ditalini
- 20-ounce can pineapple chunks, drained
- 10-ounce can crushed pineapple, drained
- 15-ounce jar mandarin oranges, drained
- 1/2 cup shredded sweetened coconut
- 1 1/2 cups mini marshmallows
- 1 (8-ounce) container Cool Whip, thawed
Instructions
- Cook the Pasta: Bring a pot of water to a boil and cook 1 cup of small pasta, such as acini di pepe or ditalini, according to package instructions until al dente. Drain well and rinse under cold water to stop the cooking process. Set aside to cool completely.
- Make the Dressing: In a saucepan, combine 1 cup pineapple juice, 1/2 cup granulated sugar, 1 large egg yolk, 1/4 teaspoon kosher salt, and 1 1/2 tablespoons cornstarch. Whisk thoroughly to combine all ingredients until smooth and no lumps remain. Cook over medium heat, stirring constantly until the mixture thickens and reaches a pudding-like consistency. Remove from heat and let cool completely.
- Combine Salad Ingredients: In a large mixing bowl, gently fold together the cooked and cooled pasta, 20-ounce can pineapple chunks (drained), 10-ounce can crushed pineapple (drained), 15-ounce jar mandarin oranges (drained), 1/2 cup shredded sweetened coconut, and 1 1/2 cups mini marshmallows.
- Add the Dressing and Cool Whip: Once the dressing has cooled, fold it into the pasta and fruit mixture until fully incorporated. Next, fold in 1 (8-ounce) container of thawed Cool Whip gently to maintain fluffiness.
- Chill the Salad: Cover the bowl with plastic wrap and refrigerate the Frog Eye Salad for at least 2 hours, allowing the flavors to meld and the salad to set properly before serving.
Notes
- Small pasta like acini di pepe or ditalini works best because their size complements the texture of the salad.
- Ensure the egg yolk mixture is cooked thoroughly to avoid any risk from raw egg.
- Cool Whip can be substituted with whipped cream for a homemade version.
- For best results, chill the salad overnight to enhance flavor blending.
- This salad is best served cold and should be consumed within 3 days when refrigerated.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
