Think ambrosia… but with a little twist.
When it comes to retro recipes, it’s not uncommon to come across one that seems a little, well… odd. And this one might strike you that way as soon as you read the name. Frog Eye Salad?! Luckily, there are no actual frog eyes involved, just a handful of ingredients that make for a sweet and creamy dessert salad that’s plenty nostalgic but still has its place in the present day.
Prep time: 10m
Cook time: 20m
12 oz acini de pepe pasta
2 (20 oz each) cans pineapple tidbits, drained and juice reserved
1 (20 oz) can mandarin oranges, drained
1 cup granulated sugar
2 tablespoons all-purpose flour
3 eggs, beaten
1/2 cup shredded sweetened coconut
1 cup mini marshmallows
8 oz cool whip, thawed
In a large pot of salted boiling water, prepare pasta according to package directions. Drain and set aside to cool.
To a large mixing bowl, add the drained mandarin oranges and pineapple tidbits. Set aside.
In a medium saucepan, combine 1 3/4 cup of the reserved pineapple juice and the granulated sugar. Whisk over medium heat until dissolved.
Add beaten eggs and flour. Heat mixture to 170°F, whisking constantly. Mixture will thicken to a custard consistency after 10-20 minutes. Remove from heat and let cool completely.
Once cool, add to bowl with fruit. Add marshmallows and coconut and stir to combine. Cover and chill at least 6 hours and preferably overnight.
When ready to serve, stir in the cool whip. Top with additional coconut and marshmallows if desired. Enjoy!