Pioneer Woman Frog Eye Salad Recipe
Pioneer Woman Frog Eye Salad Recipe is sweet, creamy and full of fun flavors. This classic salad is popular at family gatherings and holidays.
Equipment
- Medium saucepan
- Whisk
- Mixing spoon
- Measuring Cups
- Measuring Spoons
- Large Mixing Bowl
- Colander
Ingredients
- Acini di pepe pasta – 1 cup
- Pineapple juice – 1 cup
- Granulated sugar – ¾ cup
- All purpose flour – 2 tablespoons
- Eggs – 2 large beaten
- Salt – ¼ teaspoon
- Crushed pineapple – 1 can drained
- Mandarin oranges – 1 can drained
- Mini marshmallows – 1 cup
- Whipped topping – 1½ cups
- Shredded coconut – ½ cup
Instructions
Cook the Pasta
- Boil acini di pepe pasta in salted water. Cook until tender. Drain well using a colander. Let it cool completely before mixing.
Make the Custard Base
- In a saucepan, add pineapple juice, sugar, flour, eggs and salt. Whisk constantly over medium heat. Cook until thick and smooth.
Cool the Custard
- Remove the custard from heat. Let it cool fully. Stir occasionally to prevent skin forming on top.
Combine Pasta and Custard
- Add cooled pasta to the custard. Mix gently until pasta is fully coated. This creates the creamy base.
Add Fruits
- Add crushed pineapple and mandarin oranges. Stir carefully to avoid breaking fruit pieces. Mix until evenly combined.
Add Sweet Extras
- Add mini marshmallows and shredded coconut. Mix gently. These add sweetness and soft texture to the salad.
Fold in Whipped Topping
- Add whipped topping slowly. Fold gently until the salad looks light and fluffy. Do not overmix.
Chill Before Serving
- Cover the bowl and refrigerate for at least two hours. This helps flavors blend beautifully.
Notes
- Let custard cool fully before mixing
- Drain fruit very well
- Use fresh whipped topping for best texture
- Chill longer for better flavor
- Stir gently to keep salad fluffy