Frog Eye Salad
Creamy Frog Eye Salad made with acini di pepe pasta, pineapple custard, whipped cream, marshmallow creme, pineapple, mandarin oranges, marshmallows, and coconut.
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Servings: 12
Ingredients
Pasta
- 16 oz acini di pepe pasta
Pineapple Custard
- 2 1/2 c pineapple juice reserved from the drained pineapple tidbits and crushed pineapple
- 2/3 c granulated sugar
- 2 tbsp flour
- 1 large egg beaten
- 1 large egg yolk beaten
- 1/4 tsp salt
- 1 tsp lemon juice
Fruit and Fluff
- 2 c heavy whipping cream
- 1 c marshmallow creme
- 1 can pineapple tidbits 20 oz, drained
- 1 can crushed pineapple 20 oz, drained
- 1 can mandarin oranges 15 oz, drained
- 2 c miniature marshmallows
- 1 c shredded sweetened coconut
Optional Garnishes
- Additional whipped cream
- Additional mandarin orange slices
- Maraschino cherries
Instructions
- Bring a large pot of salted water to a boil.
- Add the acini di pepe pasta.
- Cook for 8 to 10 minutes, stirring occasionally, until the pasta is al dente.
- Drain the pasta in a colander.
- Set the pasta aside and allow it to cool.
- In a medium saucepan over medium heat, combine the pineapple juice, granulated sugar, flour, beaten egg, beaten egg yolk, and salt.
- Whisk continuously until the mixture comes to a boil.
- Continue whisking for 1 to 2 minutes, or until the custard thickens.
- Transfer the thickened custard to a glass bowl.
- Allow the custard to cool slightly.
- Stir in the lemon juice.
- Once the custard and pasta have cooled, pour the custard over the pasta.
- Stir until the pasta is evenly coated.
- Cover and refrigerate for at least 2 hours, or until well chilled.
- Add the heavy whipping cream to a large mixing bowl.
- Using an electric mixer, beat until stiff peaks form.
- Add the marshmallow creme.
- Beat on medium speed for approximately 30 seconds, or until combined.
- In a large serving bowl, combine the chilled pasta mixture, whipped cream mixture, pineapple tidbits, crushed pineapple, mandarin oranges, miniature marshmallows, and shredded coconut.
- Fold gently until all ingredients are evenly incorporated.
- Garnish with additional whipped cream, mandarin orange slices, and maraschino cherries, if desired.
- Serve chilled.
Notes
To make this Frog Eye Salad gluten free, replace the acini di pepe pasta with a certified gluten-free small pasta. Choose the closest small shape available, such as gluten-free orzo-style pasta or tiny gluten-free shells.
Use a gluten-free 1:1 flour blend or cornstarch in place of the all-purpose flour when preparing the pineapple custard.
Confirm that the marshmallow creme, miniature marshmallows, shredded coconut, canned pineapple, mandarin oranges, and garnishes are labeled gluten free.
Use clean cookware, mixing bowls, utensils, colanders, and serving dishes to prevent gluten cross-contact.
For best texture, cook the gluten-free pasta only until al dente, then rinse and cool it well before mixing with the custard, as gluten-free pasta can soften more quickly than regular pasta.