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Recipe by Judy Awe
"An An acini di pepe (or couscous) pasta salad with coconut, pineapple, Mandarin oranges, and marshmallows."
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1 cup white sugar
2 tablespoons all-purpose flour
2 1/2 teaspoons salt
1 3/4 cups unsweetened pineapple juice
2 eggs, beaten
1 tablespoon lemon juice
3 quarts water
1 tablespoon vegetable oil
1 (16 ounce) package acini di pepe pasta
3 (11 ounce) cans mandarin oranges, drained
2 (20 ounce) cans pineapple tidbits, drained
1 (20 ounce) can crushed pineapple, drained
1 (8 ounce) container frozen whipped topping, thawed
1 cup miniature marshmallows
1 cup shredded coconut
PREP
COOK
READY IN
I've made Frog Eye Salad for 20 years and I always get requests for this recipe. It's always fun to see someone else's version. I would not put coconut in anything, but that's me. Might I make a suggestion. I always do this in two steps. Make the pasta and the egg mixture first. Put it together and refrigerate it overnight. In the meantime dump all your fruits together in a bowl and put them in the fridge as well. The next day, just before serving, dump your fruit in and stir, and then add your cool whip. Keeps everything firm without melting down. I have also always used the colored minature marshmallows, it just gives the salad a more fruity flavor.
Maybe I did something wrong, but this was absolutely awful.
194 Ratings
I LOVE this salad. Though, to make it easier I took out the first 7 ingredients and skipped the first step, and just made vanilla instant pudding. A lot easier.
This is a wonderful recipe. However it is very addictive. Children like it as long as you use a different name and omit the coconut. The only change I make is, I boil the pasta in pineapple juice, this helps with the blandness of the pasta.
I've always considered Cool Whip disgusting and never used it in anything and always avoid it but since my husband loves it, I made this for him and to my surprise, I actually love it and find myself making it often. I find that it has a much better texture if you make sure that the pasta, fruit and egg mixture are VERY cold before adding the whipped topping. I usually put the bowl of it in the freezer for half an hour to chill it before adding the CW. I also don't thaw the CW. Makes a great difference. I also find that it tastes better with a little less than the full cup of coconut. Don't let a dislike of non dairy topping prevent you from trying this.
I have made this recipe numerous times (minus the coconut). I use a 12oz. carton of "lite" whipped topping, and also use the drained juice from the pineapple to avoid having to buy it. This recipe does make a lot so I usually cut it in half, although it is so yummy that a whole batch would get eaten in no time!
This recipe has all the pieces of being a great summer fruit salad... I marinated the pasta in the cooked mixture overnight because I made part of a day in advance, so the pasta swelled even more so! I also added blueberries, grapes and sliced bananas(just before serving). If you can find them, use the pastel colored marshmallows for added color. What a success!
This is one of my favorite salads. The only negative thing I can say is that I can't stop eating it and I make myself sick on it!
* Percent Daily Values are based on a 2,000 calorie diet.
Frog Eye Salad
Serving Size: 1/10 of a recipe Servings Per Recipe: 10 Amount Per Serving Calories: 581 Calories from Fat: 99
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