Description
Pioneer Woman Frog Eye Salad is a unique dessert salad made with acini di pepe pasta, a creamy pineapple custard, and a blend of fruit and marshmallows. It’s a nostalgic treat that’s sweet, refreshing, and perfect for any occasion.
Ingredients
Scale
- 1 cup acini di pepe pasta
- 1 (20 oz) can crushed pineapple, with juice
- 1 (20 oz) can pineapple tidbits, drained
- 1 (11 oz) can mandarin oranges, drained
- 1 cup mini marshmallows
- 1 cup shredded coconut
- 1 (8 oz) container whipped topping (Cool Whip)
- 1 cup sugar
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1 3/4 cups pineapple juice (reserved from cans)
- 2 large eggs, beaten
- 1 tablespoon lemon juice
Instructions
- Cook Pasta: Boil acini di pepe pasta according to package instructions. Drain and rinse with cold water. Set aside.
- Prepare Custard: In a medium saucepan, combine sugar, flour, and salt. Gradually stir in reserved pineapple juice and beaten eggs. Cook over medium heat, stirring constantly, until thickened. Remove from heat and stir in lemon juice. Let it cool completely.
- Mix Ingredients: In a large mixing bowl, combine the cooked pasta, cooled custard, crushed pineapple, pineapple tidbits, and mandarin oranges.
- Fold in Extras: Gently fold in the mini marshmallows, shredded coconut, and whipped topping until well combined.
- Chill: Cover and refrigerate the salad for at least 2 hours or overnight to allow the flavors to meld.
- Serve: Give the salad a gentle stir before serving. Enjoy!