Serve Frog Eye Fruit Salad at your next barbecue for a yummy, sweet, fruit filled side dish that will be the talk of the party.
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Frog Eye Salad

Serve Frog Eye Salad at your next barbecue party for a yummy, sweet, fruit filled side dish that will be the talk of the party.
Prep Time 3 hours
Cook Time 25 minutes
Total Time 3 hours 25 minutes
Servings 12
Author Garnish & Glaze

Ingredients

  • 1 cup Acini Di Pepe pasta or Pastina
  • 1 20 ounce can crushed pineapple, juice reserved
  • 1 20 ounce can tidbits pineapple, juice reserved
  • 1 24 ounce jar mandarin oranges, drained
  • 1 cup white sugar
  • 2 eggs beaten
  • 1/2 teaspoon salt
  • 3 tablespoons all-purpose flour
  • 1 tablespoon lemon juice
  • 1/2 cup shredded coconut optional
  • 1 cup miniature marshmallows
  • 2 cups heavy whipping cream
  • 1/2 cup powdered sugar

Instructions

  • Boil salted water in a large pot of water. Add pasta and cook 10 minutes or until al dente and then drain.
  • In a medium saucepan, combine reserved juice, sugar, eggs, salt, and flour. Cook until tick, stirring constantly. Remove from heat and add the lemon juice and cooked pasta. Refrigerate for 2-3 hours or overnight.
  • Beat heavy whipping cream and powdered sugar together with an electric mixer until stiff peaks.
  • When pasta is cooled, stir in the pineapple, oranges, coconut (optional), 3 cups of the whipped topping, and marshmallows. Mix together and refrigerate until ready to serve.
  • If serving in individual cups, top with the leftover whipped cream and extra mandarin oranges.