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This easy Frog Eye Salad recipe is sweet, creamy, and a classic potluck dessert made with acini de pepe pasta, juicy fruit, and a light, fluffy dressing.
Tell me Frog Eye Salad was a part of your childhood too?
Tell me Frog Eye Salad was a part of your childhood too?Frog eye is pure nostalgia for me; one of those old-school recipes that showed up at nearly every family gathering growing up. We called it Acini de Pepe Fruit Salad, but I know a lot of people recognize it as Frog Eye Salad.
It’s sweet, fluffy, fruity, and basically dessert disguised as a side dish, which, let's be honest, is the best kind of side dish. I use freshly whipped cream instead of cool whip and it's just richer, fresher, and only takes a few extra minutes. Whether you’ve been making this for years or are trying it for the first time, this recipe is a keeper.
Try my other yummy side dish recipes, like Cranberry Fluff Salad, Ambrosia Salad, Macaroni Salad, or Street Corn Pasta Salad.
How to make Frog Eye Salad:
Combine and Heat: In a saucepan, whisk together the sugar, pineapple juice, egg yolk, salt, and cornstarch, then bring the mixture to a boil until it thickens slightly. Meanwhile, cook the acini de pepe pasta separately by bringing the pot of water to a boil then adding the noodles and simmering them for 6 minutes on low, or until al dente. Combine them with the thickened sugar mixture and refrigerate for at least two hours or overnight.
Serve: When ready to serve, mix the pineapple, oranges, coconut, bananas, and marshmallows in a separate bowl, then gently stir the fruit mixture into the chilled acini de pepe. Fold in fresh whipped cream and serve this frog eye salad at any bbq, gathering, or potluck.
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Recipe
Frog Eye Salad
Equipment
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, ½ cup granulated sugar, 1 large egg yolk, ¼ teaspoon salt, 1 Tablespoon cornstarch
- Cook acini de pepe noodles according to package instructions. Drain and cool.½ 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, ½ 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, ¼ cup powdered sugar
Notes
Nutrition
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I originally shared this recipe October 2018. Updated August 2025.
I had this salad at a reception. I ask the lady who made it what was this delightful food. She told me it was Frog Eye Salad. I looked back at my dish and it did sort of look like frog eyes. I am a biologist so it was ok with me that it really did look like frog eyes. I looked it up and can’t wait to fix it.
Delicious! I worked at a restaurant making salads and side dishes in high school, and we added strawberries to our frog eye salad. I’ve also added fresh mango. Everyone loved it!
My Mom made this for every pot luck for several decades. I took it for granted and now that she has passed i miss her so and my heart aches for some of her Frog Eye Salad! And this recipe will be so close and Thank you tp ypi all who make this possible! Love to you all
I have made a close version of this for twenty years and still love it today. I don’t use coconut and bananas because it is very sweet without them. I use a large container of whipped cream instead of making it from scratch. Thank you for sharing this with others.
Thanks for sharing your adaptions!
if you use bananas then it won’t last as long. Best to leave them out.
good to know! Thanks for saying that!
Not if you soak the bananas in the pineapple or mandarin orange juice.
Where can you purchase the acini de pepe noodles? I’ve gone to two of my favorite grocery stores and couldn’t find them.
That’s strange–my local grocery stores carry them….even Walmart. You could always buy them online…Amazon for example. Good luck!
when I first moved to Pacific Northwest, no one had heard of this and stores did not carry the pasta. Just had to make special requests a few times, now they carry it all the time.
I had to visit three different grocery stores before finding them. I used the Instacart app to see who had them before I took to another store. Good luck ?
they aren’t noodles. it is macaroni Smith’s, Kroeger, Safeway, Albertsons, Price chopper, Walmart, Target all carry this macaroni
They are in pasta isle with pasta
Safeway
My granddaughter loves frogs and turtles and bugs so when you posted this recipe I thought I would make it because of the name. I had no idea it would be such a hit! Everyone loved it and loved the name and now it will be a staple at our celebrations. Thank you so much for making our Thanksgiving extra special this year. We’re still talking about Frog Eye Salad. ?❤️?
So much better than what I’ve made in the past with instant pudding. Thanks for the recipe! We loved it.
I remember my grandmother making this when I was younger. Your recipe is delish and I will definitely be making this again!
This was so easy to make and everyone loved it! We will be making it again for both Thanksgiving and Christmas this year!