Go Back
Frog eye salad with acini de pepe pasta, pineapple tidbits, mandarin oranges, mini marshmallows, whipped topping, coconut.

Frog Eye Salad with Acini de Pepe and Pineapple

Frog eye salad layers acini de pepe pasta with a cooked pineapple custard, mandarin oranges, marshmallows, and coconut, then chills 4 hours. Serves 12.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Chill Time 5 hours 30 minutes
Total Time 6 hours 15 minutes
Servings: 12 servings
Course: Dessert Salad
Cuisine: American
Calories: 290
Ingredients Method

Ingredients
  

  • 2 cans pineapple tidbits 20-oz, undrained
  • 3 large eggs 2 whole eggs + 1 egg yolk, beaten
  • ¾ cup granulated sugar 150 g
  • 2 tbsp cornstarch
  • 1 tsp vanilla extract
  • 16 oz acini de pepe pasta
  • 8 oz whipped topping thawed
  • 2 cans mandarin oranges 15-oz, drained
  • 1 ½ cups mini marshmallows
  • ½ cup sweetened shredded coconut 43 g

Method
 

  1. Drain both cans of pineapple tidbits, reserving the juice.
  2. In a small saucepan over medium heat, whisk the reserved pineapple juice, eggs, egg yolk, sugar, cornstarch, and vanilla until smooth. Cook, stirring constantly, about 10 minutes, until thickened into a smooth, glossy custard.
  3. Transfer the custard to an extra-large bowl, cover, and chill 1 hour in the refrigerator or 30 minutes in the freezer until cooled to room temperature.
  4. Cook the pasta according to package directions. Drain, rinse under cold water, and cool completely.
  5. Gently fold the whipped topping into the chilled custard until smooth and fully incorporated. Add the cooled pasta, pineapple tidbits, mandarin oranges, mini marshmallows, and shredded coconut; stir gently until evenly combined.
  6. Cover and refrigerate at least 4 hours, or overnight, to let the flavors meld.
  7. Just before serving, top with maraschino cherries and extra marshmallows and coconut, if desired.