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A trifle dish full of frog eye salad, topped with rosettes of whipped cream.
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Frog Eye Salad

This Frog Eye Salad is a classic sweet side dish, with a terrible name. It's made with acini de pepe, pineapple, mandarin oranges, coconut and marshmallows, all tossed together in a sweet creamy custard sauce. It's perfect for potlucks, or holiday dinners!
Servings: 16
Calories: 265kcal


  • 1 cup Acini di Pepe Pasta

For the Pineapple Custard Sauce:

  • 2/3 cup pineapple juice (you can use the pineapple from the cans of fruit, just drain and reserve the juice, and put the cans in the fridge for later)
  • 1/2 cup granulated sugar
  • 1 egg
  • 1 TBS flour
  • 1/4 tsp salt
  • 1/2 tsp lemon juice

For the Salad:

  • 20 oz crushed pineapple (drained)
  • 20 oz pineapple chunks (drained)
  • 29 oz mandarin oranges (drained)
  • 16 oz maraschino cherries (optional)
  • 1 1/2 cups mini marshmallows (optional)

For the Whipped Cream:

  • 1 1/2 cups heavy cream
  • 1/4 cup powdered sugar
  • 1 tsp vanilla extract


  • Bring a medium sized pot to boil, and boil the Acini de Pepe pasta according to the package directions. Drain the water out, and let the pasta cool.
  • In a medium size pot add pineapple juice, sugar, egg, flour, salt, and lemon juice, and whisk them together. Bring to a low boil over medium heat, stirring constantly. Cook until the mixture thickens slightly.
  • Scoop the mixture into another bowl, and place it in the fridge for 20-30 minutes to cool slightly.
  • Pour the pineapple sauce over the pasta in a large bowl and let it cool at least 2 hours, or over night in the refrigerator.
  • Add the pineapple, mandarin oranges, cherries, and marshmallows to the bowl. And carefully fold them together.

For the Whipped Cream:

  • Add the heavy cream, powdered sugar, and vanilla extract and whisk together in a large bowl over high speed, until heavy peaks are formed.
  • Add the whipped cream to the salad, and fold it carefully into the salad.
  • Serve immediately, or refrigerate for a few hours and serve.


**I topped mine with extra whipped cream, by whipping up 2 cups of heavy whipping cream instead of 1.5. I added 3 cups of the whipped cream to the salad, and saved 1 cup for topping the salad. (Add an extra 2 TBS of powdered sugar if you're going to do this)


Calories: 265kcal | Carbohydrates: 47g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 56mg | Potassium: 214mg | Fiber: 3g | Sugar: 38g | Vitamin A: 741IU | Vitamin C: 22mg | Calcium: 63mg | Iron: 1mg