Frog Eye Salad

Frog Eye Salad gets its name from the tiny acini di pepe pasta that looks like little frog eyes once cooked. It’s a dessert salad that’s been a church potluck and family reunion staple across the American Midwest and Mountain West for decades, and people either grew up eating it or have never heard of it.

The base is more sophisticated than it sounds: a cooked custard made from sugar, flour, salt, beaten eggs, and reserved pineapple juice, simmered until thick and then cooled completely. This custard coats every little pasta bead with a sweet, creamy glaze that sets the dish apart from just tossing fruit with Cool Whip.

After the custard and pasta chill together for several hours, the fruit and fluff go in: crushed pineapple, mandarin oranges, miniature marshmallows, and whipped topping. The long chill time lets the pasta absorb the custard so each tiny sphere is flavored through and through.

Kitchen Tips

• Cool the custard completely before mixing with the pasta. Warm custard will make the pasta mushy
• Refrigerate the pasta and custard mixture for a full 3 to 4 hours before adding the fruit and whipped topping
• Drain the pineapple and oranges well. Excess juice thins the salad
• This feeds a crowd and is best made a day ahead. The flavors improve overnight

Variations

• Add a cup of shredded coconut with the fruit for tropical flair
• Fold in sliced strawberries or fresh grapes for extra fruit
• Use sugar-free whipped topping and reduce the sugar for a lighter version