Frog Eye Salad

Frog Eye Salad

140 Reviews 4 Pics
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    14 h 5 m
Judy Awe
Recipe by  Judy Awe

“An An acini di pepe (or couscous) pasta salad with coconut, pineapple, Mandarin oranges, and marshmallows.”

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Ingredients

Adjust Servings

Original recipe yields 10 servings

Directions

  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 marshmallows and coconut. Toss and serve.

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Reviews (140)

Rate This Recipe
JMKLEIN
283

JMKLEIN

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.

SHOP GIRL
254

SHOP GIRL

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.

JANNA RODRIGUEZ
171

JANNA RODRIGUEZ

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.

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Nutrition

Amount Per Serving (10 total)

  • Calories
  • 581 cal
  • 29%
  • Fat
  • 11 g
  • 17%
  • Carbs
  • 114.1 g
  • 37%
  • Protein
  • 8.6 g
  • 17%
  • Cholesterol
  • 42 mg
  • 14%
  • Sodium
  • 648 mg
  • 26%

Based on a 2,000 calorie diet

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