Frog Eyed Salad (Made From Scratch!) (2024)





Frog Eye Salad is a creamy and fluffy pineapple, orange, and coconut pasta salad served as a side dish or dessert! This recipe serves a crowd, so it’s great for BBQs and potlucks!

This recipe costs $9.58 to make or just $0.80 per serving. It makes a large batch and serves 12.

For more vintage dessert salad recipes, try my Pistachio Salad (Watergate Salad) and my Cranberry Fluff Salad.

Frog Eyed Salad (Made From Scratch!) (1)

Table of Contents

Deliciously fluffy recipe for Frogeye Salad

I had frog eye salad for the first time at a luncheon before my sister’s wedding in Utah. I’m not going to lie. I was a little hesitant to try it because of its name. Lucky for me, I put a little on my plate to try, and ever since, I’ve been hooked!

Frog eye salad is made withacini di pepe pasta which is little balls of pasta. This is where the salad gets its name.

The pasta is mixed with homemade pineapple custard, whipped cream, pineapple, mandarin oranges, marshmallows, and coconut.

This creamy salad is sweet and full of fruity flavor. It is a classic recipe that is a total crowd-pleaser. Making the homemade whipping cream instead of store-bought makes this salad extra fluffy.

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Frog Eye Salad Recipe ingredients and cost

Per Serving Cost: $0.80

Recipe Cost: $9.58

  • 16 ounces acini di pepe pasta $1.48
  • 2/3 cup granulated sugar $0.22
  • 2 Tablespoons flour $0.04
  • 1 large egg, beaten $0.10
  • 1 large egg yolk $0.05
  • 1/4 teaspoon salt $0.01
  • 1 teaspoon lemon juice $0.02
  • 2 cups heavy whipping cream $1.94
  • 1 cup marshmallow creme $0.66
  • 20 oz can pineapple tidbits $1.48
  • 20 oz can crushed pineapple $1.48
  • 15 oz can Mandarin oranges $1.25
  • 2 cups miniature marshmallows $0.44
  • 1 cup shredded sweetened coconut $0.41

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.

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How to make Frog Eye Salad

  1. First, cook pasta and place it in large Tupperware to cool.
  2. Next, make the pineapple custard and let it cool.
  3. Then, add the custard to the pasta and mix. Cover and chill in the fridge for at least 2 hours.
  4. Next, make the fluff.
  5. Fold in the fluff, drained fruit, marshmallows, and coconut to the pasta and custard.
  6. Finally, garnish with desired toppings and serve.

***For complete instructions, see the recipe video in the recipe card below!

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Frog Eye Salad variations

  • You can use a container of Cool Whip instead of whipping up fresh whipped cream.
  • If you’re short on time, skip making the pineapple custard from scratch and use a box of instant vanilla pudding and 1 1/2 cup of pineapple juice instead.
  • During Thanksgiving and Christmas I like to dress this recipe up with some drained maraschino cherries.

How to store Frogeye Salad

SERVE: You can keep this recipe out for about 2 hours before it needs to be refrigerated.

STORE: Cover and keep in the refrigerator for 2-3 days.

FREEZE: Unfortunately, this recipe does not freeze well so please don’t freeze it!

Cook’s tools for this Frog Eye Salad Recipe

  • Large pot
  • Colander
  • Medium Saucepan
  • Whisk
  • Mixing bowl
  • Wooden mixing spoon
  • Stand mixer or handheld mixer
  • Rubber scraper
  • Measuring cups and spoons
  • Liquid measuring cup
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Frog Eye Salad Recipe FAQs

Why do they call it Frog Eye Salad?

The Acini di Pepe pasta in the salad, which is small and round, literally looks like frog’s eyes when mixed in with the other ingredients. So the name of the salad is a funny play on how the salad looks.

What is frog eye salad made of?

Frog eye salad is a delicious mixture of pasta, pineapple, coconut, marshmallows, creamy custard, and whipped cream. You can then garnish it with toppings such as cherries, mandarin oranges, and whipped cream.

What is a substitute for acini di pepe pasta?

You can try substituting orzo for Acini di Pepe pasta. Orzo is a small rice-sized pasta, so it’s similar. I have not personally used it as a substitute in this recipe, but I have read online from others who have had success. Let me know if you try it!

What to serve with Frog Eye Salad:

  • Baked BBQ Chicken Drumsticks
  • Christmas Ham with Cherry Glaze
  • Crockpot Spare Ribs
  • Grilled BBQ Chicken
  • Grilled Chicken Teriyaki
  • Hawaiian Chicken
  • Lemon Chicken

More Easy Side Dishes:

  • Buttery Smoked Corn on the Cob
  • Crockpot Cheesy Potatoes
  • Easy Pasta Salad
  • Food Truck Hawaiian Macaroni Salad
  • Oven Roasted Broccoli
  • Slow Cooker Boston Baked Beans
  • Zesty Italian Pasta Salad

More from Food Folks and Fun

  • Cut Out Sugar Cookie Recipe Easy
  • Cheesecake Factory Sweet Corn Tamale Cakes
  • Roasted Chicken Thighs
  • Home Made White Bread
  • Crockpot Chicken and Biscuits
  • Orzo Rice Pilaf
  • Borscht Soup Recipe
  • Movie Theater Popcorn at Home
  • Perfect Pizza Dough

Frog Eyed Salad (Made From Scratch!) (6)

4.94 from 16 votes

Frog Eye Salad

Author Jillian – a Food Folks and Fun original!

Recipe Cost $ $9.58

Serving Cost $ $0.80

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 3 hours hours 30 minutes minutes

12 people

Frog Eye Salad is a creamy and fluffy pineapple, orange, and coconut pasta salad that can be served as a side dish or dessert! It’s great for BBQs and potlucks because this recipe will serve a crowd!


  • large pot

  • Collander

  • medium saucepan

  • wooden spoon

  • whisk

  • stand mixer or handheld mixer

  • Large serving bowl


  • 16 ounces acini di pepe pasta


  • 2 ½ cups pineapple juice use the drained juice from the pineapple chunks and crushed pineapple
  • cup granulated sugar
  • 2 Tablespoons flour
  • 1 large egg beaten
  • 1 large egg yolk beaten
  • ¼ teaspoon salt
  • 1 teaspoon lemon juice


  • 2 cups heavy whipping cream
  • 1 cup marshmallow creme
  • 20 ounce can pineapple tidbits drained (juice is used earlier in recipe)
  • 20 ounce can crushed pineapple drained (juice used earlier in recipe)
  • 15 ounce can mandarin oranges drained
  • 2 cups miniature marshmallows
  • 1 cup shredded sweetened coconut

GARNISHES (all optional):

  • Additional whipped cream
  • Additional mandarin slices
  • Maraschino cherries



  • Cook pasta in a large pot of boiling water for 10 minutes. Then drain pasta rinse under cold water. Place pasta in a large Tupperware to cool.


  • In a medium saucepan over medium heat whisk together pineapple juice, sugar, flour, egg, egg yolk, and salt.

  • Bring the mixture to a low boil while whisking every minute. Continue to cook until it has thickened, about another 1-2 minutes. Transfer the mixture to a bowl, stir in the lemon juice, and allow it to cool.

  • Once the pasta and custard have cooled, add the custard to the pasta and stir to combine. Cover and chill in the refrigerator for at least 2 hours, but overnight is better.


  • Beat heavy cream until stiff peaks form. Add marshmallow creme and beat on medium speed until incorporated about 30 seconds.

  • Transfer pasta mixture to a large serving bowl. Fold in whipped cream mixture, drained fruit, marshmallows, and coconut.


  • Garnish with piped whipped cream, mandarin slices, and maraschino cherries (all optional). Serve or chill until ready to serve.



Serving: 0.75cup | Calories: 509kcal | Carbohydrates: 77g | Protein: 8g | Fat: 21g | Saturated Fat: 14g | Cholesterol: 85mg | Sodium: 83mg | Potassium: 243mg | Fiber: 4g | Sugar: 41g | Vitamin A: 1138IU | Vitamin C: 21mg | Calcium: 51mg | Iron: 2mg

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I’m Jillian, the creator behind Food Folks and Fun. I have over 30 years of experience cooking for others. There’s nothing I love more than cooking for my family. Food is love, and cooking isn’t just putting a meal on a plate: It’s putting a little part of myself into that meal.

Frog Eyed Salad (Made From Scratch!) (2024)
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