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A bowl of creamy frog eye salad sits on a table next to a striped cloth napkin.

Classic Frog Eye Salad Recipe

Author: Jessica Haggard
This classic frog eye salad is a sweet, creamy fruit and pasta salad that’s always a hit at potlucks and holiday gatherings. It’s a fun vintage recipe that combines tender pasta with a rich custard sauce, fresh fruit, and fluffy whipped topping. It’s super easy to whip up and can be enjoyed as a side or as a dessert.
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Prep Time 20 minutes
Cook Time 15 minutes
Chill Time 4 hours
Total Time 4 hours 35 minutes
Course Desserts, Sides
Cuisine American
Servings 12 servings
Calories 181 kcal

Ingredients
 
 

  • 1 (16-ounce) box Acini di Pepe pasta
  • 1 ½ cups sugar
  • 4 large eggs beaten
  • 4 tablespoons flour
  • ½ teaspoon salt
  • 2 (20-ounce) cans pineapple chunks
  • 2 (15-ounce) cans peaches
  • 2 (11-ounce) cans mandarin oranges
  • 1 pound red grapes halved
  • 1 container Cool Whip use to taste

Instructions
 

  • Drain all the fruit and reserve the juice to use in the sauce. Store fruit in an air-tight container in the refrigerator until ready to serve.
  • Cook the Acini di Pepe pasta in salted water according to package instructions, about 10 minutes. Once done, drain the pasta, rinse under cold water, and set aside.
  • In a 2-quart saucepan, combine the reserved fruit juices with sugar, eggs, flour, and salt. Cook over medium heat, whisking constantly, until the mixture thickens into a custard-like consistency.
  • Pour the thickened sauce over the cooked pasta. Stir well, cover, and refrigerate for 4-8 hours to allow flavors to meld and the salad to chill completely.
  • Just before serving, fold in the pineapple, peaches, mandarin oranges, and grapes. You can also pick any additional seasonal fruit you like. Add Cool Whip to taste. Stir gently and serve chilled.

Notes

  • Drain fruit thoroughly as too much liquid can water down your custard and whipped topping. 
  • Rinse the pasta under cold water after cooking to keep the grains from clumping together.
  • When adding in the fruit and whipped topping, gently fold to keep everything light and intact, especially delicate ingredients like mandarin oranges or Cool Whip.
  • This recipe yields a huge bowl. Divide portions in half for a smaller serving size.
  • If serving outdoors, place the bowl over another dish filled with ice to keep the salad cool. You can also serve it in chilled serving bowls!
Serve: Enjoy with mains like grilled meats, baby back ribs, and roasted chicken. It's great for a crowd at potlucks and holidays.
Store: Store leftover Acini di Pepe fruit salad in an airtight container in the refrigerator for up to 5 days. If it looks a little dry after sitting, you can refresh it with a spoonful of whipped topping or a splash of reserved fruit juice before serving.

Nutrition

Calories: 181kcalCarbohydrates: 39gProtein: 3gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 58mgSodium: 132mgPotassium: 117mgFiber: 0.5gSugar: 34gVitamin A: 139IUVitamin C: 1mgCalcium: 33mgIron: 1mg
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