This easy Frog Eye Salad recipe is my take on the old-fashioned potluck salad made with acini de pepe pasta, juicy fruit, and a light, fluffy dressing.
Equipment
- Hand mixer
- Pot
- Mixing bowl
Ingredients
- 20 ounce can pineapple tidbits , drained and juice reserved
- 10 ounce can crushed pineapple , drained and juice reserved
- 1 cup reserved pineapple juice
- 1/2 cup granulated sugar
- 1 large egg yolk
- 1/4 teaspoon salt
- 1 Tablespoon cornstarch
- 1/2 cup acini di pepe noodles
- 15 ounce can mandarin oranges , drained
- 1/2 cup shredded sweetened coconut
- 1 cup mini marshmallows
- 1 banana , sliced
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
Instructions
- Drain the pineapple cans and reserve the juice. Reserve the pineapple fruit in the fridge for later.20 ounce can pineapple tidbits,10 ounce can crushed pineapple
- In a saucepan over medium heat combine the pineapple juice, sugar, egg yolk, salt and cornstarch and whisk until smooth. Cook until mixtures comes to a low boil and thickens slightly. Remove from heat and allow to cool.1 cup reserved pineapple juice,1/2 cup granulated sugar,1 large egg yolk,1/4 teaspoon salt,1 Tablespoon cornstarch
- Cook acini de pepe noodles according to package instructions. Drain and cool.1/2 cup acini di pepe noodles
- Combine the acini de pepe and the thickened sauce in a tupperware.
- Refrigerate for a few hours or overnight. Once the acini de pepe mixture has chilled, add it to a large bowl with the pineapple, mandarin oranges, coconut, marshmallows, and bananas.15 ounce can mandarin oranges,1/2 cup shredded sweetened coconut,1 cup mini marshmallows,1 banana
- Whip cream: In a separate bowl beat the cream and sugar together until stiff peaks. Fold fresh whipped cream into the acini de pepe mixture. Serve immediately or refrigerate.1 cup heavy whipping cream,1/4 cup powdered sugar
Notes
Store leftover frog-eye salad in the fridge for up to 2-3 days.