This easy Frog Eye Salad comes together quickly with just a few everyday ingredients. A delightful mix of Acini de Pepe pasta, mandarin oranges, pineapple tidbits, mini marshmallows, shredded coconut, store-bought whipped topping and maraschino cherries, it’s sweet, fluffy, and perfect for potlucks, family gatherings, or neighborhood parties.
If you enjoy simple potluck salads, consider trying Summer Fruit Salad, Grape Salad, or Berry Cheesecake Fluff Salad for more crowd-pleasing options.
Easy Frog Eye Salad
Frog Eye Salad is a nostalgic classic that tastes like a dessert but is often served as a side or salad. It’s been a favorite at church suppers and family events for generations. The texture and sweetness make it irresistible, and it’s simple enough to prepare any time you need a quickly assembled, crowd-pleasing dish.
How to make Frog Eye Salad Recipe
The recipe is straightforward — the only active cooking is boiling the Acini de Pepe pasta. Cook the pasta according to package directions until tender, then drain and rinse under cold water to stop the cooking and cool it completely. It’s important to use cold pasta so the whipped topping doesn’t melt when combined.
While the pasta cools, in a large serving bowl whisk the whipped topping with 1/2 cup of the reserved pineapple juice until smooth. Stir in the pineapple tidbits, mandarin oranges, halved maraschino cherries, and shredded coconut. Gently fold the cooled pasta into the fruit mixture, then fold in the mini marshmallows until everything is evenly coated.
Cover the salad and refrigerate for at least one hour to let the flavors meld and the pasta absorb some of the dressing. Chill longer if you prefer a firmer texture — this also improves flavor development.
Toasted Coconut Topping
Toasted coconut makes a lovely finishing touch. Place 1/4 to 1/2 cup shredded sweetened coconut in a dry skillet over medium-high heat. Stir constantly as the coconut turns a light golden brown. Remove it from the pan immediately to avoid burning and sprinkle over the salad just before serving for added flavor and crunch.
Frog Eye Salad Recipe
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Frog Eye Salad Recipe
Ingredients
- 1 cup Acini de Pepe pasta, uncooked
- 1 11 ounce mandarin oranges
- 1 20 ounce pineapple tidbits
- 1/2 cup reserved pineapple juice
- 1/4 cup maraschino cherries, sliced in half
- 1 cup mini marshmallows
- 1 cup shredded sweetened coconut
- 8 ounces whipped topping
Instructions
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Cook pasta according to package instructions. Drain and rinse under cold water to cool.
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In a large serving bowl combine the whipped topping and reserved pineapple juice, stirring until smooth.
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Mix in the mandarin oranges, pineapple tidbits, cherries and shredded coconut.
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Fold in the cold pasta and mini marshmallows until evenly combined.
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Cover and refrigerate for at least one hour before serving.
Notes
- Store leftovers in a covered container in the refrigerator for up to 3 days. Stir gently before serving.
- To toast coconut: place 1/4 cup shredded sweetened coconut in a skillet over medium-high heat. Stir constantly until golden brown, then remove immediately to cool and sprinkle over the salad.
Nutrition
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Carbohydrates: 19g
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Protein: 2g
Frog Eye Salad combines tender Acini de Pepe pasta with sweet fruit, marshmallows and a creamy whipped dressing for a light, nostalgic dish that’s easy to make ahead and share.
What to serve with Frog Eye Salad:
- Baked Ham with Brown Sugar Glaze
- Baked Frozen Chicken
- Grilled Teriyaki Chicken
- Cast Iron Flank Steak