Rating: 4.68 stars
69 Ratings
  • 5 star values: 54
  • 4 star values: 12
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 2

If you want your kids to eat fruits and pasta get them to help with this. My aunt made this for my oldest son.

Recipe Summary

prep:
20 mins
cook:
30 mins
additional:
8 hrs 10 mins
total:
9 hrs
Servings:
15
Yield:
15 cups
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Ingredients

15
Original recipe yields 15 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In large saucepan over low heat, combine sugar, egg yolks, flour, pineapple juice and lemon juice. Stir and cook until thickened. Remove from heat.

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  • While sauce is cooking, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water.

  • In large bowl, combine cooked mixture with pasta and toss to coat thoroughly. Refrigerate 8 hours or overnight.

  • Toss pasta with pineapple, mandarin oranges, maraschino cherries, marshmallows and whipped topping. Refrigerate until serving.

Nutrition Facts

447 calories; protein 5.5g; carbohydrates 90g; fat 7.2g; cholesterol 41mg; sodium 50.2mg. Full Nutrition
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Reviews (58)

Most helpful positive review

Rating: 5 stars
05/08/2010
I had made this in the past but lost the recipe. This is a great dessert but be warned that this recipe makes A LOT! I followed it exactly just used the colored marshmallows for Easter. Next time I'll only make 1/2 a recipe b/c that little bag of pasta is deceiving! It has a nice cool, light, fruity taste -perfect for a hot summer's day dessert. It looks a little different but if you convince people to try it, most love it! Make sure and serve it well chilled. Thanks for reminding me how good this is!! Read More
(65)

Most helpful critical review

Rating: 1 stars
06/02/2007
How is this perfect for kids or anyone? As a treat, yes... but to pretend it's healthy is crazy. There is no fresh fruit, it's all syrup based canned. Then add sugar and fake whipped cream and white flour. Wow. It may be tasty, but treat it like a once in a while sugary dessert. Read More
(71)
69 Ratings
  • 5 star values: 54
  • 4 star values: 12
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 2
Rating: 1 stars
06/02/2007
How is this perfect for kids or anyone? As a treat, yes... but to pretend it's healthy is crazy. There is no fresh fruit, it's all syrup based canned. Then add sugar and fake whipped cream and white flour. Wow. It may be tasty, but treat it like a once in a while sugary dessert. Read More
(71)
Rating: 5 stars
05/08/2010
I had made this in the past but lost the recipe. This is a great dessert but be warned that this recipe makes A LOT! I followed it exactly just used the colored marshmallows for Easter. Next time I'll only make 1/2 a recipe b/c that little bag of pasta is deceiving! It has a nice cool, light, fruity taste -perfect for a hot summer's day dessert. It looks a little different but if you convince people to try it, most love it! Make sure and serve it well chilled. Thanks for reminding me how good this is!! Read More
(65)
Rating: 5 stars
05/15/2007
I used this recipe the first time I ever made frog-eyed salad. It was a hit at the bbq we went to. The next time we were invited back they requested that we bring this salad. It may have even been the reason we were invited;)! Each time I made it I was not able to refrigerate for 8 hours for one reason or another. Both times I put the bowl in the freezer the morning of and stirred every 15 minutes until it was chilled through and not quite freezing to the side of the bowl. Then I refrigerated and added the rest of the ingredients right before we left for the bbq. Read More
(47)
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Rating: 5 stars
05/03/2010
Well to make it a bit more 'fresh' as a reader suggested I myself dont like the canned fruit so I used fresh fruit that was in season and did my own whip cream. To make it thick and to stick I used fresh OJ and heated it with cornstarch and water to make it thick. Recipes are a guidline and u can cahnge them often to your liking I do it all the time. Use a sugar subsitiute or just dont add it - its not that hard really. Only add things you like. I made this for St Patricks day and I colored it green (the whip cream is what I colored). Read More
(17)
Rating: 5 stars
08/02/2007
This is my favorite salad! It is so yummy; definitely a comfort food around our house. I've tried many different recipes and this one is my fav. I just wish there were a way to take out the eggs though because some people in my family are allergic to eggs. Anyway appreciated the tidbit about being able to freeze it. I add a little cinnamon to mine and coconut; adds a little extra something to it. I also put vanilla in the "sauce." Read More
(16)
Rating: 4 stars
03/25/2005
I'm so glad I found this recipe. My aunt used to make it and I loved it. It's a wonderful way to get in some Vitamin C and a pretty healthy/low-fat desert. I used splenda instead of sugar and added bananas before serving. I think it'd be great with some apples tossed in too. Will make again. Read More
(15)
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Rating: 5 stars
06/11/2003
Just Perfect For The Kids!!! Read More
(13)
Rating: 5 stars
11/20/2007
I was so glad to find this recipe we always make frog eye salad for big holiday meals. Before I always used the recipe on the back of a certain pasta but my grocer discontinued carrying that brand. This recipe is even better anyway. As for the lady that complained about it not being healthy there are some easy substitutions to make. Whole grain pasta fresh fruit and Splenda you can even use real whipped cream just before you serve it. Delicious! Read More
(10)
Rating: 5 stars
07/22/2010
I loved this recipe! I wasn't introduced to this salad until a few years back but I never attempted to make it myself. A few weeks ago I did and it turned out great. The only thing I did different was to used pineapple tidbits and also some crushed pineapple instead of the bigger chunks. I felt I was able to enjoy more of everything in one bite instead of eating a big chunk of pineapple and nothing else. That's how I prefer it but either way this recipe will be my go to from now on! Read More
(8)