Frog Eye Salad
Frog Eye Salad is a delightful, fruity dessert salad that combines the sweetness of mandarin oranges and pineapple with the unique texture of Acini di Pepe pasta. It's typically served cold and is perfect for gatherings and potlucks.
Equipment
- 1 medium saucepan
- 1 large mixing bowl
- 1 whisk
- 1 measuring cups
- 1 measuring spoons
- 1 spatula
- 1 serving dish
Ingredients
- 1 cup Acini di Pepe pasta
- 1 tablespoon all-purpose flour
- 1 cup granulated sugar Adjust sweetness if desired.
- 1 ½ cups water
- ½ cup unsweetened pineapple juice
- ½ teaspoon vanilla extract
- 1 can (8 oz) crushed pineapple Drained.
- 1 can (11 oz) mandarin oranges Drained.
- 1 cup mini marshmallows
- 1 cup whipped topping
- ½ cup shredded coconut Optional.
Instructions
- Cook the Acini di Pepe pasta according to the package instructions. Drain and rinse under cold water. Set aside to cool.
- In a medium saucepan, combine the flour, sugar, and water. Whisk together until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Remove from heat.
- Stir in the pineapple juice and vanilla extract. Allow the mixture to cool completely.
- In a large mixing bowl, combine the cooled pasta, crushed pineapple, mandarin oranges, mini marshmallows, and shredded coconut (if using).
- Once the sauce has cooled, fold in the whipped topping until well combined. Pour the sauce over the pasta and fruit mixture.
- Gently mix until everything is combined. Cover and refrigerate for at least 2 hours before serving.
- For added flavor, consider adding nuts or additional fruits of your choice to the mixture before refrigerating.
Notes
You can adjust the level of sweetness by reducing the amount of sugar if desired. This salad can be customized with other fruits or nuts based on personal preference. Frog Eye Salad is best served chilled and can be made a day in advance for convenience.