Frog Eye Salad

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.

Ingredients:

Instructions:

1. 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.
2. 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.
   • Cook the mixture over medium heat, stirring constantly, until it thickens and resembles a custard-like consistency.
   • Once thickened, remove the dressing from the heat and allow it to cool completely.
3. Combine Ingredients:
   • In a large mixing bowl, add the cooked and cooled pasta, drained pineapple tidbits, drained mandarin oranges, shredded coconut, and mini marshmallows.
   • Gently mix all the ingredients together until they are evenly distributed.
4. Add Dressing and Cool Whip:
   • Pour the cooled dressing over the pasta and fruit mixture in the bowl.
   • Carefully fold the dressing into the salad until all the ingredients are coated evenly.
   • Add the thawed cool whip to the bowl and gently fold it into the salad until well combined.
5. Chill and Serve:
   • Cover the salad bowl with plastic wrap or a lid and refrigerate it for at least 2 hours, or until thoroughly chilled.
   • Before serving, give the salad a gentle stir to redistribute the flavors.
   • Optionally, garnish with extra marshmallows or shredded coconut before serving, if desired.