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Frog Eye Salad with Pineapple Custard and Whipped Cream Recipe

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Frog Eye Salad is a classic sweet pasta salad featuring Acini di Pepe pasta combined with a luscious pineapple custard sauce, juicy fruit medley, and fluffy whipped cream. This refreshing dessert salad is perfect for potlucks, picnics, or anytime you crave a creamy, fruity treat with a unique texture.

  • Total Time: 3 hours 35 minutes
  • Yield: 8 servings

Ingredients

For the Pasta

  • 1 cup Acini di Pepe pasta

For the Pineapple Custard Sauce

  • 2/3 cup pineapple juice (from canned fruit, drained and reserved)
  • 1/2 cup granulated sugar
  • 1 egg
  • 1 tablespoon flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon lemon juice

For the Salad

  • 20 oz crushed pineapple, drained
  • 20 oz pineapple chunks, drained
  • 29 oz mandarin oranges, drained
  • 16 oz maraschino cherries (optional), drained
  • 1 1/2 cups mini marshmallows (optional)

For the Whipped Cream

  • 1 1/2 cups heavy cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Cook the Pasta: Bring a medium-sized pot of water to a boil and cook the Acini di Pepe pasta according to package directions until al dente. Drain thoroughly and allow the pasta to cool completely.
  2. Prepare Pineapple Custard Sauce: In a medium pot, combine pineapple juice, sugar, egg, flour, salt, and lemon juice. Whisk the mixture well, then bring it to a low boil over medium heat, stirring constantly to prevent lumps. Continue cooking until the sauce thickens slightly. Remove from heat and transfer to another bowl. Chill in the refrigerator for 20-30 minutes until slightly cooled.
  3. Combine Pasta and Custard: Pour the cooled pineapple custard sauce over the cooled pasta in a large mixing bowl. Stir gently to coat the pasta evenly. Let the mixture chill in the fridge for at least 2 hours or overnight to allow flavors to meld and pasta to absorb the sauce.
  4. Add Fruits and Marshmallows: After chilling, fold in the crushed pineapple, pineapple chunks, mandarin oranges, maraschino cherries, and mini marshmallows carefully to maintain the texture of the salad.
  5. Make Whipped Cream: Using a mixer on high speed, whip the heavy cream, powdered sugar, and vanilla extract together in a large bowl until stiff peaks form.
  6. Incorporate Whipped Cream: Gently fold the whipped cream into the fruit and pasta mixture until fully combined. Be careful to keep the mixture light and fluffy.
  7. Serve: Serve the Frog Eye Salad immediately for the freshest texture or refrigerate for a few hours to allow the flavors to blend more deeply before serving.

Notes

  • You can prepare this salad a day ahead to improve flavor integration and texture.
  • Maraschino cherries and mini marshmallows are optional but add color and sweetness typical of this classic recipe.
  • Be sure to drain canned fruits well to avoid excess liquid diluting the salad.
  • Use cold heavy cream for best results when whipping.
  • This salad should be kept refrigerated and served chilled to maintain its freshness and texture.
  • Author: Amelia
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Salad
  • Method: Stovetop
  • Cuisine: American

Find it online: https://recipesvibe.com/frog-eye-salad-with-pineapple-custard-and-whipped-cream-recipe/