frog eye salad recipe

Written ByJenny Smyth Posted on
Jump to Recipe Jump to Video Print Recipe

The Best frog eye salad recipe

Frog eye salad is a classic dessert recipe that originated in the southern United States. It’s made with a mixture of pineapple, marshmallows, and whipped cream, which gives it a light and fluffy texture. The sweetness of the pineapple and the marshmallows balances out the tanginess of the whipped cream, creating a delightful flavor combination.

I’ve been making this recipe for years, and it’s always a hit with my family and friends. My kids love helping me assemble the ingredients, and they never get tired of the fun process of mixing everything together. As for me, I love how easy it is to make this recipe – it’s perfect for a weeknight dessert or a special occasion like Thanksgiving or Christmas.

The best part? It’s incredibly healthy, too! With all those fruits and no added sugars, you can feel good about serving this to your loved ones.

Plus, it’s incredibly versatile – you can adjust the amount of whipped cream to your liking, add some nuts or chocolate chips for extra flavor, or even use different types of fruit like strawberries or blueberries. My family loves this recipe so much that we’ve even started making it for regular potlucks and gatherings. We’ve also taken it to church functions and picnics, where it’s always been a crowd-pleaser.

When I’m feeling stressed or overwhelmed, whipping up a batch of frog eye salad always puts me in a better mood. There’s something so satisfying about watching those marshmallows puff up and knowing that I’m creating something delicious for my loved ones. So if you’re looking for a tasty dessert that’s easy to make and good for you, look no further than this frog eye salad recipe!

My family has been enjoying it for years, and I’m sure your family will love it just as much.

Frog Eye Salad

4.9 from 956 votes

Frog Eye Salad is a classic American dessert salad made with acini di pepe pasta, fruit, and a creamy, sweet dressing. It is a popular dish for potlucks and holiday gatherings, known for its unique texture and refreshing flavor.

Prep Time15 mins
Cook Time15 mins
Resting Time0 mins
Total Time4 hours 30 mins
Servings: 12Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Salad

1 cup acini di pepe pasta
1 (20 oz) can crushed pineapple, undrained
1 (11 oz) can mandarin oranges, drained
1 cup mini marshmallows
1 cup sweetened shredded coconut
1 cup heavy whipping cream
1/2 cup granulated sugar
2 tablespoons all-purpose flour
2 large eggs, beaten
1 tablespoon lemon juice
1/2 cup chopped pecans (optional)

👨‍🍳Directions

1Bring a large pot of salted water to a rolling boil over high heat.
2Add the acini di pepe pasta and cook according to package directions until al dente, about 8 to 10 minutes, then drain in a colander and rinse under cold running water to stop the cooking process.
3In a medium saucepan, combine the undrained crushed pineapple, granulated sugar, and all-purpose flour.
4Whisk until smooth, then place over medium heat and cook, stirring constantly, until the mixture thickens and comes to a gentle boil, about 5 to 7 minutes.
5In a small bowl, beat the eggs with a fork.
6Slowly pour about 1/2 cup of the hot pineapple mixture into the eggs while whisking continuously to temper them.
7Then pour the egg mixture back into the saucepan, whisking constantly.
8Return the saucepan to medium heat and cook, stirring constantly, until the mixture thickens further and just begins to bubble, about 2 to 3 minutes.
9Remove from heat and stir in the lemon juice.
10Let the dressing cool completely to room temperature, about 30 minutes.
11In a large mixing bowl, combine the cooked and cooled pasta, the cooled dressing, the drained mandarin oranges, mini marshmallows, and shredded coconut.
12Stir gently with a rubber spatula until all ingredients are evenly coated.
13In a separate bowl, use an electric mixer on high speed to whip the heavy cream until stiff peaks form, about 2 to 3 minutes.
14Gently fold the whipped cream into the pasta mixture until no white streaks remain.
15Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld and the salad to chill thoroughly.
16Just before serving, fold in the chopped pecans if desired.

🔧Equipment

Large pot
Colander
Medium saucepan
Whisk
Large mixing bowl
Rubber spatula
Electric mixer or whisk
Plastic wrap

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 15g💛Saturated Fat: 9g❤️Cholesterol: 65mg🧂Sodium: 95mg🌾Total Carbs: 52g🥦Dietary Fiber: 2g🍬Sugars: 35g🥩Protein: 5g

📝Notes

Tips: For a lighter version, you can substitute 1 cup of thawed whipped topping for the heavy cream. Ensure the dressing is completely cool before mixing with the pasta to prevent the marshmallows from melting. This salad is best made a day ahead to allow the flavors to develop.

Watch Video Of How Frog Eye Salad Works

This frog eye salad recipe is perfect for any occasion – whether you’re hosting a party or just need a quick dessert solution for your family. It’s also incredibly versatile – feel free to experiment with different types of fruit or add-ins like nuts or chocolate chips to give it an extra boost of flavor.

And don’t worry about leftovers; this dish stores beautifully in the fridge for up to 3 days. When you’re ready to serve it again, simply give it another stir with some fresh whipped cream on top – voila!

This simple yet impressive dessert is sure to become one of your go-to recipes.

❓ Frequently Asked Questions About Frog Eye Salad

Q: What is the history behind this frog eye salad recipe?

This frog eye salad recipe has its roots in traditional Southern cuisine. The dish is believed to have originated in the 1950s or 60s as a way to use up leftover pineapple rings from parties and gatherings.

Q: What kind of fruit can I use in this recipe?

You can use any type of fruit you like in this recipe! Some popular options include pineapple, strawberries, blueberries, raspberries, and bananas.

Q: Can I make this recipe ahead of time?

Yes! You can prepare all the ingredients ahead of time and store them in separate containers until you’re ready to assemble the salad.

Q: How do I store leftover frog eye salad?

Store any leftover frog eye salad in an airtight container in the refrigerator for up to 3 days.

Q: Can I freeze frog eye salad?

No! Frog eye salad does not freeze well due to its high water content from the whipped cream and marshmallows.

Similar Posts