My mom has been making this for every family event for years. Sadly, her memory isn’t what it once

The origins of Frog Eye Salad date back to mid-20th century America, where it gained popularity particularly in the western United States. Its quirky name comes from the small, round pasta used in the recipe, which resembles frog eyes. This dish is a testament to the innovative and playful culinary traditions of American home cooks.

Ingredients:

Instructions:

Cook the Pasta

1. Boil Water: In a large pot of boiling water, cook the acini de pepe pasta according to the package instructions until al dente.
2. Drain and Rinse: Drain the pasta and rinse under cold water to cool.

Prepare the Dressing

1. Combine Ingredients: In a small saucepan, combine the reserved pineapple juice, granulated sugar, all-purpose flour, and beaten eggs.
2. Cook: Cook over medium heat, stirring constantly, until the mixture thickens to a pudding-like consistency.
3. Cool: Remove from heat and let cool completely.

Combine Ingredients

1. Mix Base: In a large mixing bowl, combine the cooked and cooled pasta, drained pineapple tidbits, drained mandarin oranges, shredded sweetened coconut, and mini marshmallows.

Add Dressing

1. Pour Dressing: Pour the cooled pineapple juice mixture over the pasta and fruit mixture.
2. Toss: Gently toss until everything is evenly coated with the dressing.

Fold in Cool Whip

1. Add Cool Whip: Add the thawed cool whip to the salad.
2. Fold: Gently fold it in until well combined, being careful not to overmix to maintain the salad’s light and fluffy texture.

Chill and Serve

1. Refrigerate: Cover the bowl with plastic wrap and refrigerate the Frog Eye Salad for at least 1-2 hours, or until chilled and flavors have melded together.
2. Garnish and Enjoy: Before serving, garnish the salad with additional shredded coconut or mini marshmallows for a decorative touch. Serve chilled and enjoy the sweet and refreshing flavors of Frog Eye Salad!