Pioneer Woman Frog Eye Salad Recipe

Q: Can I make this ahead?

Absolutely — it u003cemu003eneedsu003c/emu003e to chill overnight. It’s better the next day.

Pioneer Woman Frog Eye Salad — yeah, I know the name’s weird. It’s got pasta in it and fruit and marshmallows and somehow?? it works. Creamy and cold, a little tangy, sweet like a retro potluck dream. It’s the thing your aunt brings that everyone secretly eats thirds of. You don’t even need a reason. Just make it.

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Ingredients Needed

1¾ cups unsweetened pineapple juice: from the canned stuff’s fine.
1 cup white sugar: yeah it’s sweet.
2 large eggs, beaten: they help thicken it.
2 tbsp all-purpose flour: just enough to hold things together.
2½ tsp salt, divided: weird but needed.
1 tbsp lemon juice: cuts the sugar a bit.
1 tbsp vegetable oil: keeps the pasta from sticking.
1 (16 oz) package acini di pepe pasta: tiny pasta balls. looks weird, tastes amazing.
3 (11 oz) cans mandarin oranges, drained: sweet citrus pop.
2 (20 oz) cans pineapple tidbits, drained: more texture, more pineapple.
1 (20 oz) can crushed pineapple, drained: yep, even more pineapple.
1 (8 oz) container frozen whipped topping, thawed: the fluffy creamy part.
1 cup mini marshmallows: do NOT skip.
1 cup shredded coconut: adds chew. tropical vibes.

How To Make Pioneer Woman Frog Eye Salad

Make the Pineapple Goo:
In a saucepan, combine pineapple juice, sugar, eggs, flour, and ½ tsp salt. Medium heat. Stir it constantly or it gets lumpy and weird. When it thickens, take it off the heat. Stir in lemon juice. Let it cool. Like really cool — at least an hour.

Boil the Pasta:
Big pot. Water, 2 tsp salt, oil. Bring it to a boil. Dump in the acini di pepe and cook 5–7 minutes. Drain it. Rinse it in cold water so it stops cooking.

Mix It All Up:
Big bowl. Add cooled pasta, cooled pineapple mixture, all the fruit (drained!), and the whipped topping. Stir gently. It’ll look like dessert soup at first. That’s fine.

Chill Time:
Cover it. Fridge it for at least 8 hours. Overnight’s best. Everything thickens up and gets cozy together.

Final Add-ins:
Right before serving, fold in the marshmallows and coconut. Do this last so they stay soft and don’t disappear into the goo.

Serve Cold:
Scoop it into a bowl and just… embrace the chaos. It’s good. Trust.

Recipe Tips

Let the pineapple mix cool fully. Or it melts the whipped topping.
Rinse pasta really well — no one wants hot salad.
Don’t skip draining the fruit or you’ll have soup.
Overnight chilling is mandatory if you want it to set right.
Add marshmallows and coconut last or they get gross.

How to Store Leftovers

Fridge: Airtight container, up to 3 days.
Freezer: nope. don’t even try. turns watery and sad.

Nutrition Facts (Approx. per 1 cup)

Calories: 448
Sodium: 37mg
Protein: 4g
Fat: 19.4g
Carbs: 63g
Fibre: 1g
Sugar: 37g

FAQs

What is frog eye salad made of?

Tiny pasta (acini di pepe), whipped topping, canned fruit, eggs, and marshmallows. It’s like a dessert salad but somehow still a side dish.

Why is it called frog eye salad?

Because the pasta looks like tiny frog eyes. Don’t think about it too much.

Can I use a different pasta?

Not really. Acini di pepe is what makes it “frog eye.” Anything else changes the whole vibe.

Can I make this ahead?

Absolutely — it needs to chill overnight. It’s better the next day.

Do I have to use whipped topping?

You could make homemade whipped cream. But the fake stuff holds up better in the fridge tbh.