The Pioneer Woman Tasty Kitchen
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Frog Eye Salad

5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Level: Easy

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Description

A family recipe handed down to me from my grandmother. Don’t let the name fool you. It’s the most refreshing picnic or potluck salad ever and it makes a large batch. Hope you enjoy it as much as our family does. I’d love to hear your feedback.

Ingredients

  • 1 cup Sugar
  • 2 Tablespoons Flour
  • 1-½ teaspoon Salt, Divided
  • 2 whole Eggs, Beaten
  • 1-¾ cup Pineapple Juice (reserved From Pineapple You'll Use Later On In The Recipe)
  • 1 Tablespoon Fresh Lemon Juice
  • 1 cup Uncooked Acini Di Pepe Pasta
  • 1 cup Mini Marshmallows
  • 1 cup Flake Coconut
  • 3 cans (8 Oz Each) Mandarin Oranges, Drained
  • 2 cans (20 Oz Each) Pineapple Tidbits, Drained (save The Juice)
  • 1 can (20 Oz) Crushed Pineapple, Drained (save The Juice)
  • 1 tub 8 Oz. Cool Whip

Preparation

This is a two step process, of which the first step needs to be refrigerated overnight.

To make the pudding:

In a heavy saucepan, combine the sugar, flour, 1/2 teaspoon salt, eggs, and pineapple juice (reserved from the two cans of drained pineapple tidbits you’ll use later). Cook over medium-high heat, stirring constantly, until thickened. Spread out in a 9 x 13 pan to cool to room temperature. When cool, stir in 1 tablespoon fresh lemon juice.

In a separate pot, bring water and 1 teaspoon salt to a boil. Cook the Acini Di Pepe pasta (I used Ronzoni brand) for 11 minutes until cooked firm. Rinse very well with cool water and spread out on another pan to cool to room temperature.

When both have cooled, combine the pasta and pudding gently together in a bowl, cover and refrigerate overnight.

The next day, add the mini marshmallows, flake coconut, mandarin oranges (drained), pineapple tidbits (from the day before), and crushed pineapple (drained). Mix gently and add Cool Whip.

Keeps in the fridge for up to one week.

4 Comments

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okcountrygirl on 4.13.2010

I made this last weekend for my in-laws 65th wedding anniversary and it was wonderful. We will definately make this again. Thank you for the recipe!

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suenndy on 3.23.2010

My sister makes this and we Love it. Thanks for posting this recipe going to make it forour Easter Dinner.

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pambala on 3.22.2010

Everyone likes it when I make this! You can just rinse the pasta with cold water and drain it well before adding it to the rest. No need to spread it out on a pan to cool.

I leave out the marshmallows, too. I think it is better without them. Thanks for posting this one!

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leah2021 on 3.22.2010

We had this at church potlucks alot when growing up. It is one of my favorites!

2 Reviews

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amberjim on 9.2.2011

Love this recipe.

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Karly on 7.14.2010

This is also one of our long-time family recipes, and a definite summer-time favorite! It is so refreshing… thanks for posting it!

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