Best Frog Eye Salad Recipes

FROG EYE SALAD

Steps:

• In a sauce pan, combine sugar, flour, 1/2 teaspoon salt, pineapple juice and eggs. Stir and cook over medium heat until thickened. Remove from heat; add lemon juice and cool to room temperature.
• Bring water to a boil, add oil, remaining salt and cook pasta until al dente. Rinse under cold water and drain.
• In a large bowl, combine the pasta, egg mixture, mandarin oranges, pineapple and whipped topping. Mix well and refrigerate overnight or until chilled. Before serving add marshmallows and coconut. Toss and serve.

FROG EYE SALAD

Steps:

• Bring a large pot of salted water to a boil.
• Drain the crushed pineapple and pineapple tidbits over a bowl, pressing lightly to squeeze out the juice (reserve the juice).
• Combine the sugar, flour and 3/4 teaspoon salt in a medium saucepan. Whisk in the reserved pineapple juice and the eggs. Bring to a simmer over medium heat, stirring constantly, and simmer until thickened, about 2 minutes. Strain the custard into a large bowl, cover with plastic wrap and refrigerate until just cool.
• Meanwhile, cook the pasta according to package directions. Drain and run under cold water to stop the cooking.
• Reserve a few slices of mandarin orange for garnish and set aside. Add the cooked pasta, pineapple, the remaining mandarin oranges, coconut and marshmallows to the custard and stir to coat. Add the whipped topping and stir until well mixed. Transfer to a serving bowl and top with the reserved mandarin slices and the pinch of coconut. Cover with plastic wrap and refrigerate at least 2 hours and up to overnight.

MOM'S FROG EYE SALAD RECIPE

Steps:

• Cook the Acini De Pepe pasta according to package directions. When done, rinse under cold water in strainer. Let cool.
• In a saucepan over medium high heat stir together pineapple juice, sugar, flour, salt and egg. Cook and stir constantly until mixture thickens and is smooth. Remove from heat and stir in lemon juice. Let cool.
• In a large mixing bowl combine the pasta and thickened mixture.
• Then gently fold in the mandarin oranges, pineapple tidbits, crushed pineapple, marshmallows and coconut. Fold in Cool Whip.
• Refrigerate until serving.
• This recipe can easily be doubled.

FROG EYE SALAD

Steps:

• Cook pasta in boiling water for 11 minutes.
• Drain well, rinsing with cold water to cool pasta.
• In large bowl, beat reserved pineapple juice, milk, sugar and pudding mix for 2 minutes.
• Gently stir in pasta and remaining ingredients.
• Cover and refrigerate at least 5 hours.

EASY FROG EYE SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Cook acini de pepe in the boiling water, stirring occasionally until tender yet firm to the bite, about 11 minutes. Drain and rinse well with cold water.
• Beat reserved pineapple juice, milk, sugar, and pudding mix together in a large bowl for about 2 minutes. Stir pineapple chunks, marshmallows, mandarin oranges, whipped topping, crushed pineapple, and coconut into the bowl with the juice mixture carefully. Cover and refrigerate at least 5 hours to overnight.

FROG EYE SALAD

Steps:

• 1. The NIGHT BEFORE: Begin by straining juice off of fruit into large saucepan on stove top. Reserve fruit in refrigerator overnight.
• 2. Cook your pasta on stove top according to pkg. direction. (This pasta is difficult to find, but shape and size is important, so when you find it, buy extra. I buy Private Selection brand.) Once cooked, rinse with cold water.
• 3. Combine the sugar, egg yolks, flour and salt in saucepan on stove top with the fruit juice. Cook and whisk until thickened.
• 4. In very large stir & mix tupperware bowl, combine the cooled cooked pasta with the fruity sauce. Stir until thoroughly combined.
• 5. Cover pasta mixture and refrigerate overnight.
• 6. In THE MORNING: Mix the pineapple, oranges and mini-marshmallows into juice and pasta mixture. Fold in the cool whip and serve.

FROG EYE SALAD II

Steps:

• Cook pasta in boiling water 11 minutes; drain and rinse with cold water.
• In large bowl, beat reserved pineapple juice, milk, sugar and pudding for 2 minutes.
• Gently stir in pasta,and remaining ingredients.
• May add a cinnamon to taste for added flavor.
• Cover and chill at least 2 hours.

FROG-EYE SALAD - GRANDMA MAJORS

Steps:

• Heat the first four ingredients stirring constantly until thick - let cool.
• In 5 cups boiling water cool the macaroni for 7 to 8 minutes or until tender.
• Rinse macaroni under COLD water and drain well. Add to the above cooked ingredients. Refrigerate for 6 to 12 hours.
• Right before serving combine the last five ingredients to the custard.
• ENJOY!

KAREN'S VERSION OF FROG EYE SALAD

Steps:

• Prepare acini de pepe as directed on box.
• In saucepan beat eggs with wire whisk until foamy.
• Stir in flour, salt, sugar and pineapple liquid.
• Cook over low heat until thick and bubbly.
• In large bowl combine acini de pepe with egg mixture and chill.
• Stir in pineapple, oranges and fruit cocktail (I like the kind with extra cherries).
• Fold in Cool Whip.
• Cover and Chill thoroughly.

FROG EYE SALAD

Steps:

• In small saucepan mix sugar, flour, and salt, stir in pineapple juice and egg.
• Cook over moderate heat, stirring constantly until thickened.
• Add lemon juice.
• Set aside and cool.
• cook Acini Di Pepe according to package directions.
• Combine cooked mixture with Acini Di Pepe.
• Cover; place in refrigerator until chilled.
• Combine remaining ingredients, stir lightly.
• Chill at least 1 hour before serving.

SWEET FROG-EYE PASTA SALAD

Steps:

• Combine sugar, flour and salt in saucepan.
• Gradually stir in pineapple juice and eggs.
• Cook over moderate heat, stirring until thickened. (Pick white part out). Remove from heat; add lemon juice.
• Cool to room temperature.
• Combine water, oil, 1/2 tsp salt - boil and cook pasta 5-8 minutes in a rolling boil until pasta is done.
• Drain, rinse with cold water. Rinse again. Cool to room temperature. Using very large bowl, combine pasta and cooled, cooked sauce, lightly but thoroughly.
• Refrigerate overnight covered tightly.
• Add remaining ingredients.
• Refrigerate until chilled in airtight container. Keeps about 1 week.

FROG EYE SALAD

Steps:

• Prepare acini de pepe as directed on box.
• In saucepan beat eggs with wire whisk until foamy.
• Stir in flour, salt, sugar and pineapple liquid.
• Cook over low heat until thick and bubbly.
• In large bowl combine acini de pepe with egg mixture and chill overnight.
• Stir in pineapple, oranges and marshmallows.
• Fold in Cool Whip.
• Cover and Chill thoroughly.

GLUTEN FREE FROG EYE SALAD

Steps:

• Cook pasta according to box directions (~6 minutes). Drain pasta and set aside.
• Drain oranges and return to the can with the drained crushed pineapple. Reserve pineapple juice. Cover and refrigerate fruit.
• Whisk together rice flour, salt, sugar, egg and pineapple juice. Bring to a boil. Pour over pasta and mix well. Refrigerate until thoroughly chilled (~1 hour).
• Whip whipping cream and sugar until stiff peaks form.
• Fold whipping cream, chilled fruit, pasta mixture and marshmallows together. Chill until ready to serve.
• ENJOY!

JEANNIE'S FROG EYE SALAD

Steps:

• Strain pineapple and mandarin oranges; save juice.
• Mix eggs, flour, sugar, vanilla and juice from fruit. Cook until it boils stirring constantly. Chill in freezer 45 minutes or 3 hours in fridge.
• Cook noodles according to package. Drain and rinse with cold water.
• Mix fruit, Cool Whip, noodles and remaining ingredients together. Chill in freezer 45 minutes or 3 hours in fridge.

FROG EYE SALAD RECIPE - (4.5/5)

Steps:

• The cans of fruit need to be well chilled before starting the salad. Cook the pasta according to the package directions then pour into a colander and rinse under cold tap water until pasta is cool; set aside to drain well. Drain the cans of pineapple in a colander/strainer that is set over a large mixing bowl, pressing down on it to squeeze out as much juice as possible. Reserve 1 cup of the juice back into the bowl (I drank the rest, ha!); add the lemon juice to the pineapple juice in bowl then place in the refrigerator or freezer until needed. Pour the pineapple out onto several layers of paper towels to dry even more (or the salad will be runny). Drain and dry the mandarin oranges as well. Reserve 3 or 4 for garnish, if desired. Whisk the dry pudding mix into the chilled pineapple-lemon juice mixture until smooth and thickened, 1-2 minutes. Let stand for 3-4 minutes. Gently whisk in 1/3 of the Cool Whip. Using a rubber spatula, fold the pasta and drained pineapple into the pudding mixture until combined well. Fold in the marshmallows, coconut, and remaining Cool Whip. Very gently, fold in the mandarin oranges (they are fragile so try not to wreck them). Garnish top with maraschino cherries or additional mandarins. Keep stored in the refrigerator.

FROG EYE SALAD

Steps:

• 1. Boil Acini de Pepe in 6c water for 11 min or til tender; rinse in cold water; drain well.
• 2. Drain fruit, remembering to reserve the 1/4c pineapple juice.
• 3. Add pudding, milk, sugar and reserved juice to large mixing bowl, and mix on low/med speed for 2 minutes.
• 4. Add well drained fruit to above mixture 1st, then, acini de pepe and cool whip, mixing carefully.
• 5. Refrigerate overnight or up to 4 hours before serving.

FROG EYE SALAD

Steps:

• Cook pasta, according to directions on package, until tender; drain, rinse under cold running water, then drain thoroughly and add to a large serving bowl.
• Drain pineapple, reserving 1 3/4 cup juice for use later. Cover & refrigerate pineapple and then pour the reserved juice into a medium sauce pan, adding sugar, eggs, and salt. Cook, stirring constantly until mixture is thick. Then remove it from the heat and stir into pasta, mixing well. Cover & refrigerate overnight.
• The next day add the drained pineapple, whipped topping, oranges, cherries, and blueberries, and marshmallows; blending lightly but, thoroughly. Cover & chill for 6 to 8 hours.
• *Make it low cal by replacing all but 1/4 cup of the sugar, eggs, and salt with a 5 oz. box of fat free instant vanilla pudding. Then follow the pudding directions using 1 1/4 of cold milk and the reserved pineapple juice instead of the 3 cups milk that the box will call for. You can skip step 2 of these directions (which is where you make your own pudding) and just stir the prepared non-fat pudding into the pasta, mixing it well and then cover & refrigerate it overnight.

FROG EYE SALAD

Steps:

• Boil noodles 10 minutes in water, salt, and vegetable oil. Drain, rinse twice then cool.
• Combine sugar, flour, 1/2 tsp. salt, pineapple juice from fruit, and egg in medium saucepan. Cook over medium heat until thickened. Add lemon juice and cool. Combine with noodles and refrigerate overnight in airtight container.
• Add pineapple, oranges, marshmallows and Cool Whip.

FROG EYE SALAD

Steps:

• more firm than tapioca pearls.
• A lot of the recipes I saw online made a fruit juice & flour sauce over the stove top. I went
• a slightly different route but I thought the results were delicious. Please note that you will
• need to plan ahead for this as it needs to chill overnight before serving. Enjoy!
• Notes: If you would prefer to use Instant vanilla pudding, you can try using the method at
• Simply Delish, which is to add in a full cup of reserved pineapple / mandarin orange juices.
• If I were to use instant vanilla pudding, I would mix it up in a separate bowl with the fruit
• juices to make sure that it is mixed completely, then add it as directed.
• Frog Eye Salad
• Makes a very large bowl
• •8 oz. Acini de Pepe, (Found in the pasta aisle)
• •2 small cans crushed pineapple or tidbits, drained and reserve juice
• •1 (11 oz) can mandarin orange slices, drained
• •1 (4.6 oz) box cook & serve vanilla pudding
• •1 (8 oz) Cool Whip
• •8 oz. mini marshmallows
• •Optional garnish: Maraschino cherries and Mandarin orange slices
• •Optional add in: shredded coconut
• Cook the vanilla pudding as directed on the box. Pour into a bowl and place in the fridge
• until chilled. (You may want to put saran wrap over the pudding, right up against it,
• so a pudding skin doesn't form. If it does, just scrape it off after it is chilled).
• Cook the pasta as directed on the box. Rinse with cold water and drain.
• Add the pasta to a very large bowl. Add the fruit, the reserved pineapple juice, and stir.
• Add the chilled vanilla pudding, cool whip and marshmallows. Chill and let sit overnight before serving.
• Recipe by Jam Hands, adapted from Simply Delish!