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Frog Eye Salad
Pasta salad meets fruit salad, with a creamy homemade custard and whipped topping in the mix, in this classic Frog Eye Salad recipe.
👥 24 Servings⏱️ Prep & Cook: 1h 20m⏳ Prep: 20 min👤 Meggan Hill📖 culinaryhill
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●whisk
- ●bowl
📝 Preparation Steps
1
To make the pasta:
2
Bring 4 quarts water and 1 tablespoon salt to boil. Add pasta and cook until al dente, about ⏱️ 6 minutes. Drain well and rinse under cold water.
Salt
3
To make the custard:
4
Meanwhile, in a medium saucepan over medium heat, whisk together sugar, flour, 1/2 teaspoon salt, pineapple juice, and eggs.
Salt
5
Cook until thickened, stirring occasionally, about ⏱️ 10 minutes. Remove from heat, add lemon juice, cover, and chill at least ⏱️ 30 minutes.
lemon juice1 tablespoon
6
To assemble the salad:
7
In a large bowl, combine the pasta, custard, mandarin oranges, pineapple, and whipped topping. Mix well and refrigerate at least ⏱️ 30 minutes or overnight. Before serving, add marshmallows and coconut and toss to combine.
shredded coconut (see note 4)1 cup
Nutrition Facts
calories
183 kcal
fat Content
3 g
serving Size
1 serving
fiber Content
2 g
sugar Content
22 g
sodium Content
24 mg
protein Content
4 g
trans Fat Content
0.001 g
cholesterol Content
15 mg
carbohydrate Content
38 g
saturated Fat Content
2 g
unsaturated Fat Content
0.4 g
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