Sunshine in a Bowl: The Best Frog Eye Salad


Summer cookouts are here! Let’s ditch the ordinary side dishes and bring a burst of sunshine to the picnic table with this Tropical Dream Fruit Pasta Salad (also known as Frog Eye Salad)! Don’t let the name fool you – this creamy, refreshing dish is packed with flavor and guaranteed to be a crowd-pleaser.

Believe me when I tell you it is D-E-L-I-C-O-U-S!

Jump to Recipe
Frog Eye Salad Pinterest

The taste of summer! This recipe evokes happy family memories. Mama has been making it for years, and it’s always a star at our summer get-togethers.

It can be a side dish or a dessert. It is very similar to ambrosia salad except it adds tiny Acini di Pepe Pasta. It is how this recipe gets the name “Frog Eye”. The tiny little pasta is round like a frog’s eye. It’s fluffy yet creamy with mandarin oranges, pineapples, coconut, mini marshmallows, whipped cream, pasta, etc. It packs some great flavor without being super sweet. That’s what I love most about this recipe.

It is one of my favorite summer dishes. We served it as a side dish for the bridal shower on Saturday and got rave reviews.

Affiliate links are used for your convenience at no additional cost to you. It helps to support my blog. This way, I can bring you more free tutorials. Thank you! Please read my full disclosure here.

Delicious Frog Egg Salad

Frog Eye Salad

White Lilac Farmhouse
It is a wonderful side dish or dessert with fruits, Acini di Pepe Pasta, coconut, marshmallows and Cool Whip. What I love about it, this salad is not super sweet.
Why is it called "Frog Eye" Salad? The Acini di Pepe Pasta are round and resembles eye.
Course Dessert
Cuisine American
Servings 12 People


  • 1 box Acini di Pepe Pasta (16 oz)
  • 1 can Pineapple Tidbits (20 oz) in juice not syrup Drain but reserve the juice to make the sauce.
  • 1 can Crushed Pineapple (20 oz) in juice not syrup Drain but reserve the juice to make the sauce.
  • 2 cans Mandarin Oranges (15 oz) Drained
  • 2 tsp Fresh Lemon Juice
  • 1 8 oz Cool Whip
  • 1 cup Sweeten Coconut
  • 1 bag Miniature Marshmallows
  • 3/4 cup White Sugar
  • 1 large Egg
  • 1 tbs Cornstarch
  • Maraschino Cherries – garnish optional


  • Prepare the pasta according the the instructions on the box. You will cook for 6 minutes.
  • Drain and rinse the pasta in cold water to prevent the pasta from sticking. After it has cool, you can place it in the refrigerator.
  • Drain the crush pineapple and reserve the juice. You need to make sure the crush pineapple is well drained. Add to a bowl.
  • Drain the pineapple tidbits and reserve the juice. Add the pineapple tidbits to the bowl with the crush pineapples.
  • Drain the Mandarin Oranges and discard the juice from the oranges. You can add the oranges to the bowl with the pineapple mixture.
  • Pour the pineapple juice in to a medium pot. Remove one tablespoon of the juice and set it aside.
  • In a small bowl whisk together the egg, with lemon juice, one tablespoon of juice and the cornstarch. Pour mixture in with the pineapple juice.
  • Mix in the white sugar in the the pineapple juice and egg mixture. Begin cooking the mixture over medium heat until the sauce thickens. You will need to stir constantly so it will not burn. Allow the mixture to completely cool (approximately 30 minutes.
    Once the sauce has completely cooled, pour over the pasta.
  • Add the drained fruit into the cooled pasta mixture. Gently stir to mix it.
  • Gently fold in the coconut and marshmallow.
  • Gently fold in the Cool Whip.
  • Cover and refrigerate over night or at least 2-3 hours. You want it well chilled.
  • Garnish with Maraschino Cherries

This dish is perfect for cookouts, potlucks, showers, and family gatherings. It’s sure to become a favorite dish!

Enjoy these favorite recipes for the summer season. May you have a wonderful day, sweet friend!

Tammy WLF Signature Logo

Similar Posts


  1. Oh, yum! This is a childhood favorite of mine as well. I remember my grandma always made it for family get-togethers and my mom used to make it as well. I haven’t had it in a few years. I think it’s time to whip up a batch. Thank you for sharing!

    1. I believe it may have originated somewhere in the midwest. My mother has been making it for years and shared her recipe with me. Over the years, I have tweaked it a little. I love it! Hope you whip some up. Childhood memories are the best.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating