Name: Frog Eye Salad Recipe
Prep time: 25 min
Cook time: 10 min
Total time: PT-489224H34M49S
Cuisine: American
Ingredients: 1 cup sugar; 2 tablespoons all-purpose flour; 1/2 teaspoon salt; 1-3/4 cups unsweetened pineapple juice; 2 large eggs, lightly beaten; 1 tablespoon lemon juice; 1 package (16 ounces) acini di pepe pasta; 3 cans (11 ounces each) mandarin oranges, drained; 2 cans (20 ounces each) pineapple chunks, drained; 1 can (20 ounces) crushed pineapple, drained; 1 cup miniature marshmallows; 1 cup sweetened shredded coconut; 1 carton (12 ounces) frozen whipped topping, thawed; Maraschino cherries, optional (for garnish)

Jump to Recipe· 4.5 from 53 reviews

If you’ve never tried this delightfully quirky, creamy, fruity treat before, you’re in for a real nostalgia trip. The Frog Eye Salad Recipe is one of those classic potluck staples that fans just can’t get enough of—and for good reason! It’s sweet, refreshing, and crazy fun to make with its little pasta pearls that look eerily like… well, frog eyes. Trust me, once you try it, you’ll find yourself hooked, and your family will keep asking for it year after year.

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Why You’ll Love This Recipe

Unique texture delight: The acini di pepe pasta adds a surprise-mini pearl chewiness that pairs so beautifully with the creamy fruit mix.
Perfect crowd-pleaser: Whether at picnics, holidays, or potlucks, this recipe always earns rave reviews and requests for seconds.
Make-ahead friendly: It tastes even better chilled, allowing you to prep it a day ahead for less stress on event day.
Layered flavors: The luscious pineapple dressing, bursts of citrusy mandarin, and soft marshmallows create a flavor harmony that’s truly irresistible.

Three clear glasses sit on a white plate with a light blue-striped white napkin beneath two of them. Each glass is filled with a creamy, textured dessert made of small white and pale yellow pieces, topped with a bright red cherry with a stem. Two shiny gold spoons rest on the plate beside the glasses. In the background, there is a small white bowl holding more red cherries, all placed on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7 - Frog Eye Salad, Frog Eye Salad recipe, fruit and pasta salad, party potluck salad, creamy fruit salad

Ingredients You’ll Need

The magic of this Frog Eye Salad Recipe lies in how the ingredients play off each other — sweet pineapple juice meets tangy lemon juice, softened pasta pearls balance juicy fruit, and creamy whipped topping brings it all together without being overpowering. When shopping, look for canned fruits with no added sugar for best freshness.

Flat lay of a small white ceramic bowl of granulated sugar, a small white ceramic bowl of all-purpose flour, a small white ceramic bowl of salt crystals, a small white ceramic bowl of bright yellow pineapple juice, two whole uncracked large brown eggs, a small white ceramic bowl of fresh lemon juice, a large white ceramic bowl filled with uncooked acini di pepe pasta pearls, a large white ceramic bowl of peeled mandarin orange segments, a large white ceramic bowl of golden pineapple chunks, a large white ceramic bowl of crushed pineapple with juice removed, a small white ceramic bowl of miniature white marshmallows, a small white ceramic bowl of sweetened shredded coconut, a large white ceramic bowl of fluffy whipped topping with soft peaks, and a few glossy red maraschino cherries arranged symmetrically, all ingredients fresh and natural, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 - Frog Eye Salad, Frog Eye Salad recipe, fruit and pasta salad, party potluck salad, creamy fruit salad

Sugar: Gives the dressing that sweet base; you can adjust to taste if you prefer it less sweet.
All-purpose flour: Thickens the pineapple juice into a luscious dressing without any lumps if stirred well.
Salt: Just a pinch to balance all that sweetness.
Unsweetened pineapple juice: The star liquid for your tropical flavor; I recommend fresh or unsweetened canned to avoid too much sweetness.
Large eggs: These help create the silky texture of the dressing; be sure to temper them slowly to avoid scrambling.
Lemon juice: Adds that bright citrus zing that keeps the salad light and fresh tasting.
Acini di pepe pasta: Tiny round pasta pearls that give the salad its playful name and unique texture.
Mandarin oranges: I like to use canned for ease; just be sure to drain them well so your salad isn’t watery.
Pineapple chunks and crushed pineapple: Mix both for a variety of pineapple textures and flavors.
Miniature marshmallows: Just the right touch of softness and a bit of chew that kids and adults both adore.
Sweetened shredded coconut: Adds tropical flair and a gentle crunch.
Frozen whipped topping: Folded in at the end for that creamy, cloud-like finish – make sure it’s fully thawed for the best consistency.
Maraschino cherries (optional): For a splash of color and a little retro charm on top.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how flexible frog eye salad can be—you really can tweak it to fit your tastes or what you have on hand. I’ve found that small swaps can make a big difference without losing that special nostalgic charm.

Fruit swaps: I sometimes swap out the mandarin oranges for fresh orange segments or canned peaches depending on the season. Each gives its own twist but keeps the signature tang.
Dairy twist: For a richer salad, some folks add cream cheese blended into the dressing; it’s a fun twist but can be a little heavier.
Marshmallow alternatives: If you don’t love marshmallows, try adding chopped dried apricots or even crushed pineapple for a fruitier texture.
Sugar adjustments: Feel free to reduce sugar or use honey for a more natural sweetness, just adjust your fruit accordingly to keep balance.

How to Make Frog Eye Salad Recipe

Step 1: Create the Pineapple Dressing

Start by combining sugar, flour, and salt in a small saucepan. Slowly stir in the pineapple juice, then heat gently, stirring constantly until it reaches a boil. The key here is patience: you want the mixture smooth and thickened, without lumps. Then, temper the beaten eggs by gradually mixing in some hot juice mixture before adding back to the pan—this prevents scrambled eggs! Keep stirring over low heat for two more minutes until silky and smooth. Remove from heat, then stir in the lemon juice to brighten it up. Pour this dressing into a large bowl, cover the surface with waxed paper to avoid a skin forming, and let it cool to room temperature before chilling.

Step 2: Cook and Chill the Pasta

While the dressing cools, cook your acini di pepe pasta according to package directions—typically boiling for 6-8 minutes until tender but still with a slight bite. Don’t overcook! Then drain and thoroughly rinse it under cold water. This cools the pasta quickly and stops cooking, keeping those little pearls perfectly al dente. Transfer the pasta to a very large mixing bowl so you have plenty of room for the rest of your ingredients.

Step 3: Mix in the Fruit and Extras

Stir into the pasta your drained mandarin oranges, pineapple chunks, crushed pineapple, marshmallows, and shredded coconut. Each one adds its own burst of flavor and texture, so take your time folding everything together gently to avoid breaking the fruit but ensuring it’s well combined. Once your dressing has chilled, fold it in along with the thawed whipped topping. Give it a final gentle mix until everything is nicely incorporated.

Step 4: Chill and Garnish

Cover your bowl with plastic wrap and pop it into the fridge for at least a few hours to let flavors meld and the salad chill thoroughly. Personally, I love making this the day before so it’s perfectly cold and set when dinner rolls around. Just before serving, garnish with maraschino cherries for that classic, cheerful pop of color.

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Pro Tips for Making Frog Eye Salad Recipe

Perfect pasta texture: Don’t overcook the acini di pepe; it should be tender but still slightly firm so it doesn’t turn mushy in the salad.
Tempering eggs: This step is crucial—slowly whisk some hot mixture into the eggs before adding to the saucepan to keep your dressing silky, no scrambled bits!
Drain fruit well: Excess juice will water down your salad, so drain canned fruits thoroughly and if needed, blot with paper towels before adding.
Chill for best flavor: Let the salad rest at least a few hours or overnight—it tastes WAY better when the flavors get to mingle and chill.

How to Serve Frog Eye Salad Recipe

Three clear glass cups filled with a creamy, lumpy dessert that has a pale yellow and white color mix, each topped with a bright red cherry with a stem. The cups sit on a large white plate with a white napkin that has thin blue stripes underneath two of the cups. Two shiny gold spoons with simple, rounded handles rest on the edge of the plate. The background is a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Frog Eye Salad, Frog Eye Salad recipe, fruit and pasta salad, party potluck salad, creamy fruit salad

Garnishes

I usually go classic with maraschino cherries—they add a wonderful pop of color and a little sweet bite on top. Sometimes, I sprinkle on some extra shredded coconut for a subtle crunch or even a few toasted pecans if I want a nutty contrast that makes this salad a bit more special.

Side Dishes

This Frog Eye Salad Recipe pairs beautifully alongside ham, grilled chicken, or any barbecue spread. It’s also my go-to side at holiday dinners because it provides a bright sweet counterpoint to savory mains and heavier sides.

Creative Ways to Present

For special occasions, I sometimes serve this salad in hollowed-out pineapple halves or mini mason jars—it’s such a charming presentation! Another fun twist is layering the salad in a clear trifle bowl to show off those pretty fruit layers and pasta pearls—it’s almost too pretty to dig into (almost!).

Make Ahead and Storage

Storing Leftovers

Store any leftovers in an airtight container in the fridge. I find the salad keeps well for up to 3 days, though you’ll notice the pasta softens and soaks up more dressing over time. Personally, I suggest enjoying it within the first day or two for the best texture and flavor.

Freezing

I generally don’t recommend freezing frog eye salad because the whipped topping and fruit don’t hold up well to freezing and thawing—the texture gets a little off. It’s better enjoyed fresh or refrigerated.

Reheating

This salad is best served cold, so reheating isn’t part of the equation. If you chill it well, it’s perfectly refreshing straight from the fridge. Just give it a gentle stir if any separation occurs before serving.

FAQs

What exactly is frog eye salad?

Frog eye salad is a nostalgic fruit and pasta salad dessert made with tiny acini di pepe pasta pearls, canned and fresh fruits, marshmallows, coconut, and a creamy pineapple-based dressing. It’s sweet, chewy, and refreshing—a classic potluck favorite.
Can I use other pasta instead of acini di pepe?

Acini di pepe is preferred due to its small, round pearl shape, which gives the salad its signature look and texture. If you can’t find it, very small pastina or orzo might work, but the experience won’t be exactly the same.
Is this recipe kid-friendly?

Absolutely! Kids love the marshmallows and fruit, and the unique texture of the pasta makes it fun to eat. It’s a sweet treat that’s also packed with fruit, making it a fun compromise for parents.
How long does frog eye salad last in the fridge?

It stays fresh and delicious for about 2 to 3 days stored in an airtight container. The texture of the pasta softens over time, so for the best bite, enjoy it sooner rather than later.
Can I make Frog Eye Salad Recipe vegan?

It’s possible with some ingredient swaps, like using a vegan whipped topping, egg substitute or omitting eggs in the dressing, and ensuring marshmallows are gelatin-free. However, these changes may subtly alter the texture and flavor.

Final Thoughts

This Frog Eye Salad Recipe has been a fun and sweet discovery for me over the years. It brings back those warm potluck memories and offers a refreshing twist with its unique pasta pearls and tangy pineapple dressing. It’s super simple to make, and I promise once you try it, you’ll want to keep this recipe on hand for summer cookouts, family gatherings, or whenever you need a little fruity comfort food that’s deliciously unexpected. Give it a whirl—you’ll love how it comes together with very little fuss but big smiles all around!