Old-Fashioned Frog’S Eye Salad

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Servings: 12 Difficulty: Advanced
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A classic creamy fruit and pasta salad with marshmallows and coconut
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This nostalgic dessert salad combines tiny acini di pepe pasta with a creamy pineapple custard base. Loaded with crushed and chunked pineapple, mandarin oranges, miniature marshmallows, and sweetened coconut, it offers a delightful mix of textures and sweet flavors. The dish is traditionally chilled for several hours to allow the flavors to meld and the pasta to absorb the creamy mixture. It is a staple at potlucks, holidays, and family gatherings, bringing a touch of retro comfort to the table. Serve cold for the best consistency and flavor.

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Old-Fashioned Frog’S Eye Salad

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 12 Calories: 179.8

Description

This nostalgic dessert salad combines tiny acini di pepe pasta with a creamy pineapple custard base. Loaded with crushed and chunked pineapple, mandarin oranges, miniature marshmallows, and sweetened coconut, it offers a delightful mix of textures and sweet flavors. The dish is traditionally chilled for several hours to allow the flavors to meld and the pasta to absorb the creamy mixture. It is a staple at potlucks, holidays, and family gatherings, bringing a touch of retro comfort to the table. Serve cold for the best consistency and flavor.

Ingredients

Directions

  1. In a medium saucepan, whisk together sugar, flour, and salt.
  2. Drain the pineapple chunks, reserving the juice. Add enough water to the reserved juice to make 1 cup total liquid.
  3. Gradually whisk the pineapple juice mixture and the beaten egg into the sugar mixture until smooth.
  4. Cook over medium heat, stirring frequently with a whisk or spoon, until the mixture comes to a boil and thickens.
  5. Stir in the lemon juice. Remove from heat and cool the mixture to room temperature.
  6. Meanwhile, cook the Acini Pepe pasta according to package directions until al dente.
  7. Drain the pasta and rinse with cold water to stop the cooking process; drain well.
  8. In a large bowl, stir together the cooled pineapple custard mixture and the drained pasta.
  9. Cover the bowl and refrigerate for several hours or overnight to chill.
  10. Fold in the crushed pineapple, pineapple chunks, mandarin orange segments, 2 cups of whipped topping, marshmallows, and flaked coconut.
  11. Mix gently but thoroughly to combine all ingredients.
  12. Cover and refrigerate until ready to serve.
  13. Top with the remaining whipped topping and garnish with maraschino cherries before serving.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 179.8kcal
% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 1220.1mg51%
Total Carbohydrate 45.9g16%
Dietary Fiber 1.5g6%
Sugars 40.0g
Protein 0.9g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: acini pepe, coconut, cooler salad, cooking, dessert, easy, egg, fruit salad, marshmallows, mandarin oranges, old-fashioned, pineapple, potluck, recipe, retro, sweet, whipped topping
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