This easy Frog Eye Salad comes together quickly with just a few simple ingredients. Tiny Acini di Pepe pasta is combined with mandarin oranges, pineapple tidbits, mini marshmallows, shredded coconut, store-bought whipped topping, and halved maraschino cherries for a sweet, creamy fruit salad that’s perfect for potlucks, family gatherings, or neighborhood parties.
Easy Frog Eye Salad
Frog Eye Salad is an old-fashioned favorite that still delights. It often appears at church socials and family functions because it’s so crowd-pleasing. Though labeled a “salad,” it leans toward dessert-like—sweet, creamy, and satisfying. The texture contrast between the tiny pasta and the fruit makes it especially fun to eat.
How to make Frog Eye Salad
The recipe is simple and the only cooking required is for the pasta. Start by cooking 1 cup of Acini di Pepe pasta according to the package directions until tender. Drain and rinse the cooked pasta under cold water to stop the cooking and cool it completely—this prevents the whipped topping from melting when mixed in.
While the pasta cools, combine 8 ounces of whipped topping with 1/2 cup of reserved pineapple juice in a large serving bowl and stir until smooth. Add drained pineapple tidbits, a can of mandarin oranges, sliced maraschino cherries, and 1 cup of shredded sweetened coconut. Fold the cooled pasta into the fruit and whipped topping gently, then stir in 1 cup of mini marshmallows until everything is evenly coated.
Cover the salad and refrigerate for at least one hour before serving to allow the flavors to meld and the marshmallows to soften slightly. Just before serving, sprinkle with toasted coconut if desired for a toasted crunch and extra flavor.
Toasted Coconut Topping
Toasting coconut is quick and adds a warm, nutty note. Place 1/4 to 1/2 cup of shredded sweetened coconut in a dry skillet over medium-high heat. Stir constantly; the coconut will begin to turn golden brown. When it reaches a light golden color, remove it from the pan immediately to avoid burning. Sprinkle the toasted coconut over the salad right before serving.
Frog Eye Salad Recipe
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Frog Eye Salad Recipe
Ingredients
- 1 cup Acini de Pepe pasta, uncooked
- 11 ounce can mandarin oranges, drained
- 20 ounce can pineapple tidbits, drained (reserve 1/2 cup juice)
- 1/4 cup maraschino cherries, sliced in half
- 1 cup mini marshmallows
- 1 cup shredded sweetened coconut
- 8 ounces whipped topping
- Reserved 1/2 cup pineapple juice
Instructions
- Cook the Acini de Pepe pasta according to package instructions. Drain and rinse under cold water to cool completely.
- In a large bowl, combine the whipped topping with the reserved 1/2 cup pineapple juice.
- Add the mandarin oranges, pineapple tidbits, cherries, and coconut; stir to combine.
- Fold in the cooled pasta and the mini marshmallows until evenly coated.
- Cover and refrigerate for at least one hour before serving. Stir gently before serving.
Notes
- Store leftovers covered in the refrigerator for up to 3 days. Stir before serving.
- To toast coconut: place 1/4 cup shredded sweetened coconut in a dry skillet over medium-high heat. Stir constantly until golden brown, then remove immediately to a separate bowl and sprinkle over the salad.
Nutrition
Carbohydrates: 19 g |
Protein: 2 g |
Fat: 8 g
Frog Eye Salad’s sweet pasta-and-fruit combination makes it a nostalgic treat that’s easy to pull together for any gathering.
What to serve with Frog Eye Salad:
- Baked ham with brown sugar glaze
- Baked frozen chicken
- Grilled teriyaki chicken
- Cast iron flank steak