My frog eye salad is sweet, fruity, and creamy! I make it with instant pudding mix, acini di pepe pasta, pineapple, mandarin oranges, mini marshmallows, and Cool Whip for an easy sweet side dish.
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My Easy Frog Eye Salad Recipe
I grew up eating frog eye salad every Thanksgiving along with all of the other classic holiday dishes. But I realized recently it had been quite a while since it was on the table, and my kids had never tried it.
Last Thanksgiving I decided to bring it back to the table and get my kids to try it for the first time.
I remember I placed it in a bowl to the side of their plates, and they gave me a weird look. I have a rule that they must try every food I give them at least once, so I watched them take that first bite.
They both immediately found the marshmallows and their faces lit up. I walked away for a few minutes and when I came back, both of their bowls were completely empty!
My daughter Leah asked what it was, and when I told her it was a frog eye salad recipe, she gave me a disgusted look. I reassured her there were no actual frog eyes in it, and she replied, “Well, I’m still going to tell my friends I ate frog eyes!”
I couldn’t help but laugh and let it be because that’s my daughter for ya!
And, if you love a good sweet holiday side dish, try my recipes for grape salad, fruit salad with cool whip, watergate salad, cream cheese fruit dip, jello salad, fall fruit salad, orange dreamsicle salad, and pineapple casserole.
What is Frog Eye Salad?
Frog eye salad is a sweet and creamy dessert made with pasta, pudding, fruit, and marshmallows. I know it sounds like a very strange combination, but it’s absolutely sweet and delicious! It got its name from the acini di pepe pasta often used to make it, which looks like frog eyes when cooked.
Frog Eyed Salad Ingredients
- Acini di Pepe Pasta
- Instant Vanilla Pudding Mix
- Granulated Sugar
- Pineapple Juice
- Crushed Pineapple
- Pineapple Tidbits – I find pineapple chunks to be too large for the dish
- Mandarin Oranges – I use the canned kind in juice
- Fruit Cocktail
- Mini Marshmallows – I love using the colored fruit marshmallows, but regular will work too
- Cool Whip – or other store brand whipped topping
- Maraschino Cherries – optional, but I love the presentation and flavor they give
How to Make Frog Eye Salad
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Cook the pasta according to the package instructions to just past al dente. When it’s done, drain it and run it under cool water for the best texture.
STEP TWO: Drain both pineapples, keeping their juices, then add just the juice to a medium-sized bowl with the pudding mix and sugar. Combine everything with a hand mixer or spoon.
STEP THREE: Add the pasta to the pudding mixture, stir, and refrigerate for at least 2 hours, or overnight. Place the drained fruit in a covered bowl in the fridge as well to make sure they are all at the same temperature.
STEP FOUR: When ready to serve, add the drained crushed pineapple, pineapple tidbits, mandarin oranges, and fruit cocktail and combine them with the pasta mix.
STEP FIVE: Fold in the Cool Whip and marshmallows to the salad to just combine. Top it with more Cool Whip and maraschino cherries if using, and enjoy!
Tips for the Best Frog Salad
- Cook the pasta to just a little bit more than al dente so it’s soft but not soggy. I find that it brings the perfect texture to the dish.
- Chill the canned fruit while the pudding mixture is chilling. I find this to be the quickest way to prepare the dish and ensure all of the ingredients are the same temperature and best consistency.
- Drain the canned fruit as thoroughly as possible. Any excess liquid will cause the fruit salad to be watery.
- Chill the frog salad pudding part overnight for the best flavor and texture. It can technically be served right away, but I find it easiest to prepare it ahead of time.
- If after draining the crushed pineapple there isn’t 1 ½ cups of juice reserved, top it off with milk.
- Once the pudding mixture is combined with the fruit, Cool Whip, and marshmallows, frog-eye salad is best served the day of. It could still be good the following day, but I find the marshmallows and whipped cream will start to dissolve, and the fruit can make it watery.
Frog Eye Salad Recipe Variations and Substitutions
- Instead of acini di pepe pasta, substitute tapioca, couscous, rice, or ditalini noodles.
- Switch the pineapple and oranges to different fruits. I have loved using berries and tropical fruits like mango and kiwi. Little bits of apple have worked too!
- For an even richer and creamier texture, add a block of softened cream cheese to the pudding mixture.
- Sprinkle some chopped nuts on top just before serving for an added crunch.
What to Serve with Frog Eyed Salad
I love making this salad for the holidays like Thanksgiving, Christmas, and Easter. It serves great next to a nice spiral ham or turkey.
That said, sometimes I’ll make it for a smaller backyard barbecue or party. I love it with pork chops or grilled chicken, plus some vegetables and rice or potatoes.
Frog Eye Salad FAQs
How to Store Leftovers
I find that once the fruit and Cool Whip are added to the frog salad, it stays good for about a day. I store leftovers in an airtight container in the refrigerator.
More Easy Holiday Recipes
- Sweet potato casserole
- Instant pot mac and cheese
- Monkey bread
- Cornbread stuffing recipe
- Creamed corn
- Pineapple dump cake
- Green bean casserole with cream cheese
- Canned peach pie
Easy Frog Eye Salad
Ingredients
- 1 cup acini di pepe pasta
- 3.5 ounce box instant vanilla pudding mix
- 1/4 cup granulated sugar
- 1 ½ cup pineapple juice
- 8 ounce can crushed pineapple reserve the juice
- 15 ounce pineapple tidbits reserve the juice
- 11 ounce mandarin oranges drain and discard the juice
- 15 ounce can fruit cocktail drain and discard the juice
- 3 cups mini marshmallows white or colored
- 8 ounce container cool whip
- Maraschino Cherries optional
Instructions
- Cook the pasta according to the package instructions to just past al dente, but isn't mushy or soggy. When it’s done, drain it and run it under cool water for the best texture.
- Drain both pineapples, keeping their juices, then add just the juice to a medium-sized bowl with the pudding mix and sugar. Combine everything with a hand mixer or spoon.
- Add the pasta to the pudding mixture, stir, and refrigerate for at least 2 hours, or overnight. Place the drained fruit in a covered bowl in the fridge as well to make sure they are all at the same temperature.
- When ready to serve, add the drained crushed pineapple, pineapple tidbits, mandarin oranges, and fruit cocktail and combine them with the pasta mix.
- Fold in the Cool Whip and marshmallows to the salad to just combine.
- Top with more Cool Whip and maraschino cherries if using and enjoy!
Notes
- Cook the pasta to just a little bit more than al dente so it’s soft but not soggy.
- Chill the canned fruit while the pudding mixture is chilling.
- Drain the canned fruit as thoroughly as possible. Any excess liquid will cause the fruit salad to be watery.Â
- Chill the frog salad pudding part overnight for the best flavor and texture.
- If after draining the crushed pineapple there isn’t 1 ½ cups of juice reserved, top it off with milk.
- Once the pudding mixture is combined with the fruit, Cool Whip, and marshmallows, it’s best served the day of.
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
