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Frog Eye Salad

Have you ever heard of Frog Eye Salad? Maybe you call it Acini Di Pepe Pasta Salad. Whichever you call it, this sweet fruity pasta salad is perfect for a summer BBQ side dish!


  • 12 oz Acini di Pepe Pasta
  • 20 oz Pineapple Chunks
  • 20 oz Crushed Pineapple
  • 15 oz Mandarin Oranges
  • 1 cup Sugar
  • 2 tbsp Flour
  • 2 beaten Eggs
  • 8 oz thawed Cool Whip
  • 1 cup Coconut Flakes
  • 1 cup Mini Marshmallows


  • Prepare pasta according to package directions.
  • Drain and set aside to cool.
  • Drain mandarin oranges discarding juice.
  • Place oranges in a large mixing bowl.
  • Drain pineapple chunks discarding juice.
  • Add pineapple chunks to large mixing bowl.
  • Thoroughly drain crushed pineapple and save the pineapple juice.
  • Add crushed pineapple to large mixing bowl.
  • In a medium saucepan over low heat, add reserved pineapple juice and sugar whisking until dissolved.
  • Add eggs and flour to whisking constantly.
  • Remove from heat when custartd texture is reached (for best results, use a candy thermometer to check for temperature of 170).
  • Let cool completely.
  • Add the pasta and cooled custard into the bowl with the fruit and gently mix.
  • Cover and refrigerate for at least 3 hours.
  • Add Cool Whip, coconut and marshmallows and mix to combine before serving.