Frog Eye Salad is a delectable dessert salad that combines the freshness of fruit with the sweetness of marshmallows and the creaminess of a custard-like dressing. This unique salad is a favorite at potlucks, picnics, and family gatherings, loved for its refreshing taste and vibrant appearance. In this article, we’ll explore how to make this mouthwatering treat step by step.
Frog Eye Salad
Ingredients:
Ingredients Quantity
Acini de pepe pasta 12 oz
Pineapple tidbits 2 cans (20 oz each)
Mandarin oranges 1 can (20 oz)
Granulated sugar 1 cup
All-purpose flour 2 tablespoons
Eggs 3, beaten
Shredded coconut 1/2 cup
Mini marshmallows 1 cup
Cool whip 8 oz, thawed
Instructions:
Cook the Pasta:
Boil the acini de pepe pasta according to the package instructions until it’s cooked but still firm to the bite (al dente).
Drain the cooked pasta and rinse it under cold water to stop the cooking process and cool it down. Set it aside.
Prepare the Dressing:
In a saucepan, combine the reserved pineapple juice (from the cans of pineapple tidbits), granulated sugar, all-purpose flour, and beaten eggs.
