Frog Eye Salad is a creamy, fruity dessert pasta salad that easily feeds a crowd. It combines vanilla instant pudding (no eggs), whipped topping, acini di pepe pasta, pineapple, mandarin oranges, coconut, and marshmallows for a nostalgic, make-ahead dish ideal for family reunions, barbecues, potlucks, and parties.
I first made this often when I worked at a restaurant that did catering — it was a go-to for large events. Recently, at a church salad social, someone brought this and I was reminded how much I enjoy it. I recreated the version we used at the restaurant and realized it yields a lot, so plan to share it or you’ll be eating it for days.
The salad’s name comes from the tiny, round acini di pepe pasta, which some say resemble little frog eyes. While that image might be odd, the pasta adds a pleasant, chewy texture that makes the salad more substantial than a typical fruit salad.
Frog Eye Salad (aka Acini Di Pepe Fruit Salad)
Many traditional recipes call for a cooked egg custard, but this version skips the eggs and baking. Using instant vanilla pudding makes the process quicker — the only cooking required is boiling the pasta. The pudding, combined with milk and a bit of pineapple juice, forms a sweet, creamy base that holds everything together.
Here’s a concise overview of the steps:
- Cook the acini di pepe pasta in salted water, then rinse with cold water and cool completely to stop cooking and keep the texture firm.
- Drain canned mandarin oranges and pineapple tidbits; reserve the pineapple juice to add to the pudding mix if desired.
- Whisk the instant vanilla pudding mix with milk (or a combination of milk and reserved pineapple juice) until smooth. Chill briefly to thicken.
- Fold in the whipped topping, cooled pasta, drained fruit, mini marshmallows, and sweetened coconut flakes. Mix gently to avoid mashing the fruit.
- Cover and refrigerate for 1–2 hours so the flavors meld and the salad becomes fluffy. Serve chilled.
Because this recipe yields a large quantity, it’s perfect for gatherings. Leftovers keep well in the refrigerator for several days, though the pasta will continue to absorb moisture over time.
This style of fruit salad is frequently seen at church potlucks and family reunions and remains a beloved retro recipe for many. Enjoy!
More Fruit Salad Recipes:
- Orange Fluff Fruit Salad
- Raspberry Fluff Fruit Salad
- Strawberry Cheesecake Salad
- Fruit Salad with Honey Orange Glaze
Frog Eye Salad
Ingredients
- 1 ¼ cup (280 g) Acini Di Pepe, (small round pasta)
- 1-2 tsp salt, for cooking water
- 22 oz (624 g) canned mandarin oranges, (two 11oz/312g cans) drained
- 20 oz (567 g) can pineapple tidbits, drained (save juice*)
- 3.4 oz (96 g) small box instant vanilla pudding
- 1 ½ cups (355 ml) milk, (or combination of milk & pineapple juice from the tidbits – see notes)
- 2 cups (144 g) whipped topping, (Cool Whip)
- 3 cups (135 g) mini marshmallows
- ½ cup (60 g) sweetened coconut flakes
Equipment
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Mixing bowls with lids
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Fine mesh strainer
Instructions
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Cook acini di pepe according to package directions in salted water (1–2 tsp). Drain and rinse with cold water in a fine mesh strainer until pasta is cool to the touch. Set aside.
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Drain the canned fruit, reserving the pineapple juice.
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In a large bowl, whisk the dry instant vanilla pudding mix with 1½ cups total liquid — either all milk or a combination of milk and reserved pineapple juice for extra sweetness. Chill briefly (5–10 minutes) to thicken.
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Fold the whipped topping into the pudding base. Gently add the cooled pasta, drained fruit, mini marshmallows, and sweetened coconut flakes. Cover and refrigerate for 1–2 hours to blend flavors and create a light, fluffy texture. Serve chilled and store leftovers in the refrigerator.
Video
Notes
Nutrition
Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.
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*Originally published 7/21/13. Updated 3/24/20.