Video Classic Frog Eye Salad

Frog Eye Salad is a potluck classic and a family favorite around here. This weird-sounding but delicious dessert salad is made with acini de pepe pasta, pineapple, mandarin oranges, coconut, and marshmallows!

Do you love fun, vintage dessert salads as much as we do? Be sure to check out our Cottage Cheese Jello Salad, Easy Cranberry Fluff Salad, and Creamy Grape Salad!

An image of frog eye salad made with acini de pepe pasta, pineapple, mandarin oranges, pineapple, and whipped cream.

If you’re looking for a new side dish to bring to your next party and wanting something unique and tasty, check out this frog eye salad. It will turn heads, raise eyebrows and you’re less likely to be bringing the same dish as someone else because it seems like not many people know about this delicious dish these days even though it’s been around for decades!

What is frog eye salad?

Frog eye salad is a unique sweet pasta dish that combines whipped cream, fruits, marshmallows, and small pasta. It’s often served as a side dish for potlucks or barbecues and it may remind you of flavors similar to an ambrosia salad.

An image of a dessert salad made with acini de pepe pasta, pineapple, mandarin oranges, coconut, and marshmallows with whipped cream.

Frog eye salad is made using a small ball-shaped pasta called Acini De Pepe and if you’ve never had it, it looks a lot like couscous or tapioca. So don’t worry, no actual frogs were harmed in the making of this dish.

The small round shape and al dente texture of the acini de pepe pasta is where this dish gets its name because supposedly it makes people think of frog’s eyes. Which possibly turns some people off, but I always thought it was hilarious as a kid and would have extra helpings just because I thought it was delicious, funny, and fun to eat!

How to make frog eye salad

Cook the acini de pepe pasta in a pot of boiling water with 1 teaspoon of salt according to package directions. Drain in a fine mesh strainer, then rinse the pasta with cold water to stop the cooking process.
Open, drain and reserve the pineapple juice from both cans of pineapple.
In a small saucepan, combine the reserved pineapple juice, sugar, egg, salt, and cornstarch over medium heat. Whisk well and cook, stirring constantly, over medium heat just until slightly thickened. Then remove the pot from the heat and let it cool completely.
Combine the cooled sauce and the pasta, stirring well. Cover and refrigerate at least 2 hours or overnight.
Add in the crushed pineapple, pineapple tidbits, mandarin oranges, coconut, and marshmallows to the sauce and stir to combine.
Whip the cream with the powdered sugar until soft peaks form, then add to the pasta and fruit, stirring to combine. Serve immediately, or refrigerate and serve chilled.

An image of a large bowl of potluck frog eye dessert salad.

Can you freeze frog eye salad?

I don’t recommend freezing this dish. Everything kind of separates and it just isn’t nearly as good as when it is made fresh. For best results store it in the fridge.

How long is frog eye salad good for?

Like many dessert fruit salads, frog eye salad should be eaten within 2 or 3 days. The ingredients tend to separate and pool some liquid into the bowl after a day or so, but if you stir before serving it should come back together.

Keep it stored in an airtight or covered container in the fridge for up to 3 days.