Dessert

Frog Eye Salad (Classic Creamy Fruit Salad) Recipe

ByHarper Ellington February 15, 2026February 15, 2026

Introduction

Frog Eye Salad is a delightful and creamy fruit salad that combines sweet pineapple, mandarin oranges, and tender acini di pepe pasta in a luscious custard base. This classic dish is perfect for potlucks, family gatherings, or as a refreshing dessert on a warm day.

A clear glass bowl filled with a layered dessert. The bottom layer is small white pasta rings mixed with a creamy white sauce. Above this is a layer of white fluffy cream with chunks of light yellow pineapple and bright orange mandarin slices scattered on top. Small white marshmallows and toasted coconut flakes are spread over the top layer, along with small bits of green herb for color. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

20 oz can pineapple tidbits, drained (juice reserved)
10 oz can crushed pineapple, drained (juice reserved)
1 cup reserved pineapple juice
½ cup granulated sugar
1 large egg yolk
¼ teaspoon salt
1 tablespoon cornstarch
½ cup acini di pepe pasta
15 oz can mandarin oranges, drained
½ cup sweetened shredded coconut
1 cup mini marshmallows
1 banana, sliced
1 cup heavy whipping cream
¼ cup powdered sugar

Instructions

Step 1: Drain both cans of pineapple, reserving the juice. Set the pineapple fruit aside in the refrigerator.
Step 2: In a medium saucepan over medium heat, whisk together the reserved pineapple juice, sugar, egg yolk, salt, and cornstarch until smooth. Cook, whisking constantly, until the mixture comes to a gentle boil and thickens slightly. Remove from heat and let cool completely.
Step 3: Cook the acini di pepe pasta according to package instructions. Drain well and allow to cool.
Step 4: Combine the cooled acini di pepe with the cooled pineapple custard in a covered container. Refrigerate for at least 2–3 hours, or overnight for best texture.
Step 5: Transfer the chilled pasta mixture to a large bowl. Add the reserved pineapple, mandarin oranges, shredded coconut, mini marshmallows, and sliced banana. Gently stir to combine.
Step 6: In a separate bowl, beat the heavy cream and powdered sugar until stiff peaks form. Gently fold the whipped cream into the salad until fully incorporated.
Step 7: Serve immediately or refrigerate until ready to serve.

Tips & Variations

For a nutty crunch, try adding chopped pecans or walnuts.
Use fresh fruit like diced apples or grapes instead of canned to add a firmer texture.
Ensure the custard cools completely before mixing with pasta to prevent clumping.
Substitute whipped cream with Greek yogurt for a tangier, lighter version.

Storage

Store the Frog Eye Salad in an airtight container in the refrigerator for up to 2 days. The flavors develop well overnight, but for best freshness and texture, avoid storing longer as the pasta may soften too much. Stir gently before serving and consume chilled.

How to Serve

A clear glass bowl filled with a layered creamy pasta salad: the bottom layer is small white macaroni pasta mixed with a thick creamy white sauce, the middle layer contains crunchy light brown chunks, and the top is decorated with bright orange mandarin segments, yellow pineapple pieces, white small marshmallows, toasted shredded coconut in light brown, and small green herb sprigs, all sitting on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What is acini di pepe pasta?

Acini di pepe are tiny, bead-like pasta often used in soups and salads. Their small size makes them perfect for absorbing flavors without overpowering the texture of dishes like Frog Eye Salad.

Can I make this salad ahead of time?

Yes, Frog Eye Salad tastes great when prepared a few hours in advance or even overnight. Just be sure to refrigerate it and gently stir before serving to maintain the best texture.