How To Make Frog Eye Salad Recipe (No Pudding Mix!)

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If you’re looking for the perfect crowd-pleasing, fun-to-eat side dish that’s perfect for gatherings, potlucks, and family dinners – this Frog Eye Salad is a must-make. Despite its quirky name, there are no frogs involved – just tiny pasta pearls called acini de pepe, juicy fruit, fluffy whipped topping, fluffy marshmallows, and a creamy sweet pineapple juice dressing that ties it all together.

This classic side dish – or dessert salad – is especially popular in the Midwest and Utah (where I live!), and once you try it, you’ll understand why it’s been passed down for generations and always a family favorite. 

A close up pic of the frog eye salad

Frog Eye Salad Recipe (Acini de Pepe Creamy Fruit Salad)

You might be wondering what a frog eye salad is – Frog Eye Salad is a sweet creamy pasta salad made with acini de Pepe pasta (tiny pasta balls), which resembles ting “frog eyes”. Which is how this salad came to it’s iconic famous name. 

It has a custard-like creamy base that often is made with instant vanilla pudding mix, but I love this version that uses a homemade custard pudding base using the reserved pineapple juices from the cans and a few other ingredients. 

The custard creamy base is combined with juicy canned fruit like crushed pineapple, pineapple tidbits, and mandarin oranges. And then fluffy whipped topping and mini marshmallows get folded in for a light and fluffy texture. 

Top view of the frog eye salad in the serving bowl and a serving of it in a smaller bowl.

It’s often served chilled as a dessert salad or side dish. My family prefers this as a sweeter side dish for bbq backyard dinners, picnics, family gatherings, and potlucks. it’s also a great side dish for Easter or Thanksgiving. And the leftovers are absolutely fabulous! Whenever I make this salad I find myself just eating the leftovers for all the 3 meals the next day 😃 It is dangerously delicious and loaded with texture and creaminess. 

Side view of a bowl of the creamy frog eye salad and a spoon with some on it.

Why You’ll Love Frog Eye Salad

  • 🐸 Make-ahead friendly – This salad tastes best after it has refrigerated overnight!
  • 🐸 Perfect for gatherings – Feeds a crowd easily, people can’t stop talking about, and definitely can’t stop eating it
  • 🐸 Sweet and refreshing – A great balance of creamy, fruity, sweet, and fluffy with chunks of juicy fruit and fluffy marshmallows, and tender pasta balls
  • 🐸 Kid-approved – Fun texture and flavors make this a kid favorite 
A white bowl of creamy fruit salad with acini de Pepe and a spoon in it.

Simple Ingredients Needed

  1. Acini de Pepe Pasta : This is a very small shaped pasta that is the size of little tiny balls. It comes in a small box and will be found by the other dry pastas at the store. 
  2. Crushed Pineapple : Drained but make sure to reserve the juices. 
  3. Pineapple Tidbits : Drained but make sure to reserve the juices. 
  4. Granulated Sugar
  5. Large Egg
  6. Cornstarch
  7. Cool Whip
  8. Mandarin Oranges : Drained but there is no need to keep the juices for this one. 
  9. Mini Marshmallows
Ingredients

How To Make Frog Eye Salad with No Pudding Mix (Printable Recipe Card)

In a large pot of salted water, over high heat, cook the acini de pepe pasta according to the package directions to al dente or softer; depending on your preference. When done, drain the pasta and set it aside for later. Do not rinse it, just drain it. 

In a medium saucepan, whisk together the reserved pineapple juices (from the cans), granulated sugar, egg, and cornstarch. Bring to a simmer over medium heat until the sauce thickens enough to coat the back of a spoon. Remove the pan from the heat and let it cool for 15 minutes at room temperature. 

process images

Transfer the pineapple juice mixture into a bowl or other container, and then stir in the cooked acini de pepe pasta and stir until everything is well combined. Cover the bowl loosely with plastic wrap, and refrigerate for at least 1 hour so it can chill. 

In a large mixing bowl, combine the pasta mixture (that was in the fridge), crushed pineapple, pineapple tidbits, Cool Whip, mandarin oranges, and mini marshmallows. Stir everything together until it’s well combined. 

process images

Cover the bowl with a lid and refrigerate for at least 6 hours; but overnight is best to let the salad set properly and chill fully. 

When ready to serve, serve the creamy salad chilled from the fridge, and enjoy!

process images

How To Store Leftover Frog Eye Salad

Leftover salad should be stored in an airtight container, or cover the serving bowl with a lid, for up to 2-3 days. Stir well before serving and eating leftovers. 

process images

Pro Tips From The Test Kitchen

  • It’s important that the canned pineapple tidbits and crushed pineapple be canned in juice and not heavy syrup.
  • Do not turn the heat up (higher than medium heat) when simmering the pineapple juice mixture on the stove top. Low and slow is what you want in order to prevent charring and burning. Stir the mixture frequently and simmer it until the sauce easily coats and stays on the back of a spoon. It should resemble the same consistency of a gelatin custard-like mixture.
  • Use any variety of Cool Whip that you prefer; there is a zero sugar option for less sweetness, extra creamy option, reduced-fat, or regular all work just fine. 
  • You will use the drained pineapple juices and the pineapple fruit chunks at different points of the recipe. Make sure you reserve the fruit for later when you’re mixing everything together in the large bowl. Drain the canned fruit into a colander and have a bowl beneath the colander to catch all of the juices – you need them to make the pineapple custard creamy base. 
  • To prevent the salad from being watery make sure that all the fruit is drained really well. This is usually where the extra water/liquid in the frog eye salad comes from. A tip I have is to take some paper towel and just blot the pineapple tidbits and mandarin oranges with it to soak up any excess water. When draining the crushed pineapple, use the back of a spoon to press and push on the pineapple to ensure all the juices come out.
A bowl of frog eye salad

Recipe FAQs

How Do I Prevent It From Being Watery?

To prevent the salad from being watery make sure that all the fruit is drained really well. This is usually where the extra water/liquid in the frog eye salad comes from. A tip I have is to take some paper towel and just blot the pineapple tidbits and mandarin oranges with it to soak up any excess water. When draining the crushed pineapple, use the back of a spoon to press and push on the pineapple to ensure all the juices come out. But remember to catch all the pineapple juice in a bowl beneath the colander!

Where Does The Unique Name Come From?

The name comes from the little tiny pasta balls – the acini de pepe pasta – because people think that they look like ting frog eyes. Everyone always loves the name of the salad, especially kids, and it just makes it funner to eat when it’s called something silly like ‘frog eye salad’.

Do I Need To Chop The Mandarin Oranges or Leave Them Whole?

No need to break them up; as they are stirred into the salad they will naturally fall apart and break apart on their own. If you want really small chunks then go ahead and chop them before adding them into the salad. I have never done this but it’s an option if wanted. 

A bowl of frog eye salad

More Creamy Fruit Salads

A bowl of the creamy fruit salad called frog eye salad and a spoon scooping some up.
A close up pic of the frog eye salad
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Frog Eye Salad


Author Jessica – Together as Family
Course Salad, Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Chill Time 7 hours
Total Time 7 hours 25 minutes
Servings 10
If you're looking for the perfect crowd-pleasing, fun-to-eat side dish that's perfect for gatherings, potlucks, and family dinners – this Frog Eye Salad is a must-make. Despite its quirky name, there are no frogs involved – just tiny pasta pearls (acini de pepe), juicy fruit, fluffy whipped topping, fluffy marshmallows, and a creamy sweet pineapple juice dressing that ties it all together.

Equipment

Colander
Fine Mesh Strainer

Ingredients
  

  • 3 cups cooked acini de pepe pasta (see notes)
  • 1 can (20 oz) crushed pineapple in pineapple juice drained well with juice reserved
  • 1 can (20 oz) pineapple tidbits in pineapple juice drained well with juice reserved
  • ½ cup granulated sugar
  • 1 large egg
  • 1 tablespoon cornstarch
  • 1 container (8 oz) Cool Whip thawed
  • 1 can (15 oz) mandarin oranges drained well
  • 3 cups mini marshmallows

Instructions

  • In a large pot of salted water, over high heat, cook the acini de pepe pasta according to the package directions to al dente or softer; depending on your preference. When done, drain the pasta and set it aside for later. Do not rinse it, just drain it. 
    * Al dente gives the pasta a ton of chewy texture and slight crunch, I highly recommend cooking the pasta to a very soft texture. The box says 9 minutes, but I always cook mine closer to 12 minutes.
    3 cups cooked acini de pepe pasta
  • In a medium saucepan, whisk together the reserved pineapple juices (from the cans – about 2 cups worth), granulated sugar, egg, and cornstarch. Bring to a simmer over medium heat, while stirring frequently for about 10 minutes, until the sauce thickens enough to coat the back of a spoon.
    ½ cup granulated sugar, 1 large egg, 1 tablespoon cornstarch
  • Remove the pan from the heat and let it cool for 15 minutes at room temperature. 
  • Transfer the pineapple juice mixture into a bowl or other container, and then stir in the cooked acini de pepe pasta and stir until everything is well combined. Cover the bowl and refrigerate for 1 hour so it can chill. 
  • In a large mixing bowl, combine the pasta mixture (that was in the fridge), crushed pineapple, pineapple tidbits, Cool Whip, mandarin oranges, and mini marshmallows. Stir everything together until it's well combined.
    1 can (20 oz) crushed pineapple in pineapple juice, 1 can (20 oz) pineapple tidbits in pineapple juice, 1 container (8 oz) Cool Whip, 1 can (15 oz) mandarin oranges, 3 cups mini marshmallows
  • Cover the bowl with a lid and refrigerate for at least 6 hours; or up to overnight.
  • When ready to serve, stir the salad well and serve the creamy salad chilled from the fridge, and enjoy!

Notes

Acini de Pepe Pasta : This pasta is very small in the shape of tiny balls. It comes in a 16 ounce box but you won’t use all of it. For 3 cups cooked pasta use about 1 ½ cups dry pasta. You will have a bit leftover, but I always like to be safe than sorry. And if you prefer more pasta in the side dish, then use a heaping 3 cups cooked acini de pepe pasta (this is what I do).
Pasta Cooking Tip : The box says to cook the acini de Pepe pasta for 9 minutes; however, this is very al dente with quite a bite of texture/crunch to it still. I always cook the pasta for closer to 12 minutes for that softer texture that will soak up all that creamy sauce and whipped topping. Make sure to salt the pasta water; I use about 1-2 teaspoons kosher salt when boiling any kind of pasta. 
Pineapple Juice : Once drained you should have about 2 cups of pineapple juice from the cans of tidbits and crushed pineapple. If you have significantly less, then that means you probably did not properly or adequately drain all the juices. So strain the fruit again and try to get more juice.
Draining Fruit : To prevent the salad from being watery make sure that all the fruit is drained really well. This is usually where the extra water/liquid in the frog eye salad comes from. A tip I have is to take some paper towel and just blot the pineapple tidbits and mandarin oranges with it to soak up any excess water. When draining the crushed pineapple, use the back of a spoon to press and push on the pineapple to ensure all the juices come out.
Tip : Don’t turn the heat higher than medium when cooking the pineapple juice + cornstarch mixture. It will take several minutes to start thickening, but once it does, it happens quickly so make sure you are stirring frequently to avoid scorching the bottom. Use a spoon to stir and you will know it’s ready when the sauce coats and stays on the back of the spoon rather than just sliding right off. It won’t be like thick and creamy, but rather a thicker consistency but still clear/liquid looking. About 10 minutes total is how long it takes me to cook this mixture. 

Nutrition

Calories: 317kcal | Carbohydrates: 72g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 22mg | Sodium: 38mg | Potassium: 244mg | Fiber: 3g | Sugar: 44g | Vitamin A: 413IU | Vitamin C: 22mg | Calcium: 62mg | Iron: 1mg
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