5 from 4 votes
Close up photo of a glass mixing bowl with acini de pepe frog eye salad in it and a white spatula spoon for serving.
Frog Eye Salad
Prep Time
15 mins
Cook Time
10 mins
Refrigeration
2 hrs
Total Time
2 hrs 25 mins
 

Creamy, fluffy, homemade Frog Eye Salad with acini de pepe, pineapple, coconut, mandarin oranges, marshmallows, and bananas.

Course: Salad, Side Dish
Cuisine: American
Keyword: acini de pepe, frog eye salad
Unit: cup, large, ounce can, Tablespoon, teaspoon
Servings: 10
Calories: 300 kcal
Author: Lauren Allen
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 de 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
  1. Drain the pineapple cans and reserve the juice. Reserve the pineapple fruit in the fridge for later.

  2. In a saucepan over medium heat combine the pineapple juice, sugar, egg yolk, salt and cornstarch and whisk until smooth.

  3. Cook until mixtures comes to a low boil and thickens slightly. Remove from heat and allow to cool.

  4. Cook acini de pepe noodles according to package instructions. Drain and cool.
  5. Combine the acini de pepe and the thickened sauce in a tupperware. Refrigerate for a few hours or overnight.

  6. Once the acini de pepe mixture has chilled add it to a large bowl with the pineapple, mandarin oranges, coconut, marshmallows, and bananas.

  7. 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.

Recipe Video