Description
Frog-eye salad is a sweet American dessert salad made with acini di pepe, mandarin oranges, pineapple, marshmallows, and whipped topping. Easy to make ahead, it is a classic holiday and potluck dish.
Ingredients
Units
Scale
- 1/2 cup dry acini di pepe
- 1 (16-ounce) container frozen whipped topping (such as Cool Whip), thawed
- 1 (8-ounce) can crushed pineapple, drained
- 1 (8-ounce) can pineapple tidbits, drained
- 1 (15-ounce) can mandarin oranges, drained, plus more for garnish if desired
- 1 cup mini marshmallows, plus more for topping if desired
- Maraschino cherries, for garnish (optional)
Instructions
- Cook the acini di pepe according to package directions. Drain, rinse under cold water, and allow it to cool completely.
- Combine the salad. In a large serving bowl, combine the cooled pasta, whipped topping, crushed pineapple, pineapple tidbits, and mandarin oranges.
- Cover and refrigerate for at least 1 hour or up to overnight.
- Before serving, top with mini marshmallows, maraschino cherries, and additional mandarin orange segments if desired.
- Serve chilled.
Notes
- The dish gets its name because cooked acini di pepe resembles small frog eyes.
- Make sure the pasta is completely cooled before mixing it with the whipped topping.
- Cover and refrigerate leftovers promptly and use within 3–4 days.
- Arrange the marshmallows, cherries, and extra mandarin orange segments on top as desired before serving.