Description

Frog Eye Salad is a delightful and creamy fruit salad featuring small pasta pearls enveloped in a sweet, pineapple-infused dressing. This unique dessert combines pineapple juices, a touch of sugar, and egg yolk to create a luscious custard-like sauce mixed with tropical fruits, coconut, marshmallows, and fluffy Cool Whip. It’s a refreshing and nostalgic treat perfect for potlucks, picnics, or holiday gatherings.

Ingredients

Scale

Dressing

1 cup pineapple juice
1/2 cup granulated sugar
1 large egg yolk
1/4 teaspoon kosher salt
1 1/2 tablespoons cornstarch

Pasta

1 cup small pasta, such as acini di pepe or ditalini

Fruit and Mix-ins

20-ounce can pineapple chunks, drained
10-ounce can crushed pineapple, drained
15-ounce jar mandarin oranges, drained
1/2 cup shredded sweetened coconut
1 1/2 cups mini marshmallows

Finishing

1 (8-ounce) container Cool Whip, thawed

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Instructions

Cook the Pasta: Bring a pot of salted water to a boil, then add the small pasta (acini di pepe or ditalini). Cook according to package instructions until tender but still firm. Drain well and rinse with cold water to stop the cooking process. Set aside to cool completely.
Prepare the Dressing: In a medium saucepan, whisk together pineapple juice, sugar, egg yolk, kosher salt, and cornstarch until smooth. Cook over medium heat, stirring constantly until the mixture thickens to a custard-like consistency. Remove from heat and let cool completely.
Combine Ingredients: In a large mixing bowl, combine the cooled pasta, pineapple chunks, crushed pineapple, mandarin oranges, shredded coconut, and mini marshmallows. Pour the cooled pineapple custard dressing over the mixture and gently fold to combine evenly.
Add Cool Whip: Fold in the thawed Cool Whip gently until the salad is creamy and well coated, taking care not to deflate the whipped topping.
Chill: Refrigerate the Frog Eye Salad for at least 2 hours to allow flavors to meld and the salad to firm up before serving.

Notes

Ensure the egg yolk mixture is cooked thoroughly while making the custard dressing to eliminate any risk of raw egg.
Use small pasta like acini di pepe or ditalini for the authentic texture; larger pasta will not yield the traditional ‘frog eye’ look.
Drain canned fruits carefully to avoid excess liquid that can make the salad watery.
For best results, prepare the salad a day in advance to enhance the flavors.
This salad is best served chilled and within 2 days for optimal freshness.