Pioneer Woman Frog Eye Salad Recipe
Looking for a fun, fruity dessert salad? This Pioneer Woman Frog Eye Salad Recipe is perfect! It's sweet, creamy, and loaded with colorful fruits.
Equipment
- Large pot
- Mixing bowl
- Whisk
- Colander
- Wooden spoon
- Measuring cups and spoons
- Sharp knife
- Cutting board
Ingredients
- 1 cup acini di pepe pasta
- 3 eggs
- ½ cup sugar
- 2 tablespoons all-purpose flour
- 1 can 20 oz crushed pineapple with juice
- 1 tablespoon lemon juice
- 1 can 20 oz pineapple chunks, drained
- 1 can 11 oz mandarin oranges, drained
- 2 cups mini marshmallows
- 1½ cups shredded coconut
- 1 container 8 oz whipped topping
Instructions
- Boil water in a large pot.
- Add acini di pepe pasta to the water.
- Cook for 8-10 minutes until tender.
- Drain well and rinse with cold water.
- Set aside to cool completely.
- Whisk eggs, sugar, and flour together.
- Add crushed pineapple with its juice slowly.
- Pour mixture into a saucepan over medium heat.
- Stir constantly for 5-7 minutes until thick.
- Remove from heat and add lemon juice.
- Let it cool in the refrigerator.
- Mix cooled pasta with the custard sauce.
- Add pineapple chunks and mandarin oranges gently.
- Fold in mini marshmallows and coconut.
- Add whipped topping and mix until combined.
- Refrigerate for at least 4 hours before serving.
Notes
- Don't overcook the pasta or it gets mushy.
- Rinse pasta well to prevent sticking together.
- Let custard cool completely before mixing everything.
- This prevents the marshmallows from melting quickly.
- Use fresh whipped topping for best results.
- Add fruits just before serving for extra freshness.
- Store leftovers in an airtight container.
- It stays fresh for 2-3 days maximum.
- Make it a day ahead for parties.
- The flavors blend together beautifully overnight.