Frogs-eye Salad


prep 0:30       total 1:30


6 to 8 servings



1/2 lb. acini di pepe, uncooked (sometimes hard to find, you could use orzo but it won't have the
1 egg
1/2 cup sugar
1 tbsp. flour
1/4 tsp. salt
1 lb. juice-pack crushed pineapple, drained, reserving the juice
1 lb. can fruit cocktail, drained
1 cup marshmallows
1 cup whipping cream, whipped


Cook Acini Di Pepe according to package directions, drain. In a heavy saucepan, beat egg with wire whisk until foamy. Stir in sugar, flour, salt, and reserved pineapple liquid. Over low heat, cook and stir until thickened and bubbly. In a large bowl, combine Acini Di Pepe with egg mixture. Chill thoroughly, about 1 hour. Stir in pineapple, fruit cocktail, and marshmallows. Fold in whipped cream, chill thoroughly. Stir before serving. 6 to 8 servings.

Author's Comments

This used to be what my mom made to go to Thanksgiving, potlucks, church suppers, and picnics! A wonderful dessert salad and such a taste of home.

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1 Recipe Reviews


mrcole reviewed Frogs-eye Salad on May 23, 2007