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Large clear serving bowl of frog eye salad topped with mandarin oranges
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5 from 6 votes

Frog Eye Salad

Creamy, fruity and delicious this Frog Eye Salad is a citrusy cold salad that is perfect for potlucks, holidays and everything in between. 
Prep Time15 mins
Cook Time10 mins
Chill8 hrs
Total Time8 hrs 25 mins
Course: Dessert, Salad
Cuisine: American
Servings: 16 people
Calories: 73kcal


  • 3/4 cup sugar
  • 1 Tbs flour
  • 1/2 tsp salt
  • 2/3 cup pineapple juice reserved from a can of pineapple
  • 1 egg beaten
  • 1 tsp lemon juice
  • 1 cup acini de pepe pasta
  • 2 11 oz cans mandarin oranges, drained
  • 1 20 oz can crushed pineapple, drained
  • 1 20 oz can pineapple chunks, drained (juice reserved for above)
  • 1 8 oz container whipped topping
  • 1 - 1 1/2 cups mini rainbow marshmallows


  • Cook acini de Pepe according to package directions and set aside to cool completely.
  • In saucepan whisk together sugar, flour and salt until combined.
  • Add in your pineapple juice and egg and heat over medium heat until thickened.
  • Once thickened stir in lemon juice and cool completely.
  • Add pineapple custard to a large bowl and mix in the cooled pasta.
  • Add in your mandarin oranges, crushed pineapple and pineapple chunks and stir to combined.
  • Lastly add in your whipped topping and marshmallows and fold until blended.
  • Cover and refrigerate 8 hour but ideally overnight.


Calories: 73kcal | Carbohydrates: 16g | Protein: 1g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 10mg | Sodium: 77mg | Potassium: 34mg | Fiber: 0g | Sugar: 11g | Vitamin A: 90IU | Vitamin C: 4mg | Calcium: 7mg | Iron: 0.3mg