Frog Eyed Salad42 Reviews
- Prep: 20 min
- Cook: 30 min
- Ready In: 9 hr
“If you want your kids to eat fruits and pasta get them to help with this. My aunt made this for my oldest son.” - by Jannet
Original recipe yields 15 cups
- In large saucepan over low heat, combine sugar, egg yolks, flour, pineapple juice and lemon juice. Stir and cook until thickened. Remove from heat.
- While sauce is cooking, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water.
- In large bowl, combine cooked mixture with pasta and toss to coat thoroughly. Refrigerate 8 hours or overnight.
- Toss pasta with pineapple, mandarin oranges, maraschino cherries, marshmallows and whipped topping. Refrigerate until serving.
Amount Per Serving (15 total)
- 447 cal
- 7.2 g
- 90 g
Based on a 2,000 calorie diet
Reviews (42)Rate This Recipe
"I had made this in the past but lost the recipe. This is a great dessert but be warned that this recipe makes A LOT! I followed it exactly just used the colored marshmallows for Easter. Next time I..." See more'll only make 1/2 a recipe b/c that little bag of pasta is deceiving! It has a nice cool, light, fruity taste -perfect for a hot summer's day dessert. It looks a little different but if you convince people to try it, most love it! Make sure and serve it well chilled. Thanks for reminding me how good this is!!"
"How is this perfect for kids or anyone? As a treat, yes... but to pretend it's healthy is crazy. There is no fresh fruit, it's all syrup based canned. Then add sugar and fake whipped cream and white..." See more flour. Wow. It may be tasty, but treat it like a once in a while sugary dessert."
"I used this recipe the first time I ever made frog-eyed salad. It was a hit at the bbq we went to. The next time we were invited back they requested that we bring this salad. It may have even been ..." See morethe reason we were invited ;)! Each time I made it I was not able to refrigerate for 8 hours for one reason or another. Both times I put the bowl in the freezer the morning of and stirred every 15 minutes until it was chilled through and not quite freezing to the side of the bowl. Then I refrigerated and added the rest of the ingredients right before we left for the bbq."
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