Frog Eye Salad Grandma Majors
Indulge in the nostalgic, crowd-pleasing delight of Frog Eye Salad Grandma Majors, a retro dessert salad that’s as unique as its name. This creamy, fruit-filled treat features tender acini di pepe pasta, juicy mandarin oranges, and sweet crushed pineapple, all folded together with fluffy whipped cream and a luscious pineapple custard. Miniature marshmallows and optional shredded coconut add a playful texture and tropical flair. Perfectly sweetened with hints of vanilla, this chilled dessert is ideal for potlucks, family gatherings, or holiday meals. Quick to prepare and utterly irresistible, this salad is a balance of creamy, fruity, and chewy textures that will have everyone coming back for seconds.
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Recipe Information
Ingredients
- 1 cup Acini di pepe pasta
- 4 cups Water
- 0.5 teaspoon Salt
- 2 large Egg yolks
- 0.5 cup Granulated sugar
- 1 tablespoon All-purpose flour
- 1.5 cups Pineapple juice
- 8 ounces Canned crushed pineapple (drained)
- 15 ounces Canned mandarin oranges (drained)
- 1 cup Miniature marshmallows
- 1 cup Heavy whipping cream
- 1 teaspoon Vanilla extract
- 2 tablespoons Powdered sugar
- 0.5 cup Sweetened shredded coconut (optional)
Instructions
In a medium-sized pot, bring 4 cups of water to a boil and add 0.5 teaspoon of salt.
Stir in the acini di pepe pasta and cook according to the package instructions (about 10 minutes) until tender but not mushy. Drain and set aside to cool completely.
In a medium saucepan over medium heat, whisk together egg yolks, granulated sugar, and flour until smooth. Gradually whisk in the pineapple juice.
Cook the mixture, stirring constantly, until it thickens (about 5-7 minutes). Remove from heat and let it cool to room temperature.
In a large mixing bowl, combine the cooked and cooled pasta with the cooled pineapple juice custard mixture. Stir until evenly coated.
Gently fold in the drained crushed pineapple, drained mandarin oranges, miniature marshmallows, and shredded coconut (if using).
In a separate mixing bowl, whip the heavy whipping cream with vanilla extract and powdered sugar until soft peaks form.
Carefully fold the whipped cream into the salad mixture until well combined.
Cover and refrigerate for at least 2 hours to allow the flavors to meld together.
Serve chilled and enjoy. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
428 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.1 g | 22% | |
| Saturated Fat | 10.5 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 101 mg | 34% | |
| Sodium | 213 mg | 9% | |
| Total Carbohydrate | 63.7 g | 23% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 48.3 g | ||
| Protein | 3.5 g | 7% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 48 mg | 4% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 211 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
