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Frog eye salad is a traditional cold dessert salad that’s long been part of holiday tables and potluck spreads. It starts with cooked acini di pepe that’s rinsed and cooled, then mixed into a creamy vanilla pudding base. Pineapple, mandarin oranges, coconut and marshmallows go in next, and whipped topping is folded through at the end. After a good chill in the fridge, it’s ready to scoop and serve.
Why You’ll Love It
Frog eye salad is a chilled dessert salad made by folding cooled acini di pepe pasta into vanilla pudding, along with fruit, marshmallows and whipped topping.
Classic potluck recipe: This is a familiar and absolutely delicious dish many people will recognize from family gatherings, offering a gentle sweetness in every bite.
Make-ahead friendly: It’s designed to chill before serving so you can make it ahead and forget it until dessert time.
Creamy texture: The pudding base coats the pasta beautifully bringing all the ingredients together.
You might also like stick of butter rice, Mexican rice pudding, Italian rice pie, Hawaiian macaroni salad, glorified rice, and pasta alla carbonara.
Classic Frog Eye Salad Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Acini di pepe pasta: Small spherical pasta that gives the salad structure. Acini di pepe pasta, or acini de pepe pasta (both terms are correct) literally means “seeds of pepper” referring to its shape and size.
Vanilla pudding mix: Creates the creamy custard base.
Whole milk: Helps the pudding thicken and coat evenly.
Pineapple tidbits: Add sweetness and moisture. Crushed pineapple would also work; just make sure you drain off the pineapple juice well before adding.
Mandarin oranges: Bring a soft citrus note.
Shredded coconut: Adds a light, chewy texture.
Colored mini marshmallows: Contribute softness throughout.
Frozen whipped topping: Lightens the mixture. I used Cool Whip in mine.
Maraschino cherries: An optional garnish, adding color and flavor.
How to Make Frog Eye Salad
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Cook and cool the pasta: Prepare according to package directions, then drain and rinse with cold water until fully cooled. I recommend cooking to al dente or slightly beyond.
Mix the pudding: Whisk pudding mix with milk until thick.
Combine ingredients: Add pasta, fruit, coconut and miniature marshmallows to a large bowl.
Add pudding and topping: Stir the pudding into the cooled pasta mixture, then fold in the whipped topping.
Chill: Cover and refrigerate until set.
Garnish: Add cherries and extra marshmallows just before serving.
Substitutions and Variations
Different pudding flavor: Cheesecake, banana or coconut pudding can be used.
Nut addition: Chopped pecans add texture.
Different fruits: Any canned fruits work. You could use a can of mixed fruit cocktail.
Whipped topping: You can use fresh whipped cream if preferred.
Less sweet: Use unsweetened shredded coconut or add a splash of lime or lemon juice.
Dairy-free version: Use plant-based milk and dairy-free whipped topping.
Gluten-free version: Use gluten-free small pasta shapes.
Serving Suggestions
With cookies: Serve this sweet pasta dessert with fluffernutter cookies or blueberry pie cookies.
After your holiday dinner: It’s a wonderful dessert after your a festive dish of ham or roasted chicken.
After a comfort food style meal: Frog eye salad is also good after a meal of burgers or meatloaf sandwiches.
With breakfast: A cup of frog eye salad is a yummy contrast with your bacon and eggs or breakfast tacos.
How to Store
Store: Refrigerate in an airtight container for up to 3 days.
Freeze: Not recommended, as the texture won’t hold.
Top Tips
Rinse the pasta thoroughly: This stops cooking and prevents sticking.
Drain fruit well: Excess liquid can thin the salad.
Allow enough chill time: The pudding needs time to set properly.
Stir gently before serving: This evens out the texture.
Old Fashioned Frog Eye Salad FAQs
The name comes from the small round pasta, which resembles tiny little frog eyes once mixed in.
Yes, it’s best after chilling and can be made a day in advance.
Frog Eye Salad Recipe
Frog Eye Salad
Ingredients
- 1 Cup acini di pepe, pasta, uncooked
- 1 Package instant vanilla pudding mix, 3.4-Ounce
- 1 Cup whole milk
- 1 Can pineapple tidbits, 20-Ounce, drained
- 1 Can mandarin oranges, 15-Ounce, drained
- ½ Cup sweetened shredded coconut
- 2 Cups mini marshmallows, colored
- 8 Ounces whipped topping, thawed
Optional Toppings
Instructions
- Cook pasta according to package directions, omitting the salt.
- Drain the pasta and rinse it with cold water until it is cooled.
- Add pasta to a large serving bowl and set aside.
- In a medium mixing bowl, whisk vanilla pudding mix and milk until thick.
- Add pineapple, mandarin oranges, shredded coconut, and marshmallows to the serving bowl with pasta.
- Stir to combine and then fold in the whipped topping.
- Cover and refrigerate for at least 2 hours.
- Garnish with maraschino cherries and more mini marshmallows before serving.
Notes
Drain fruit well: Excess liquid can thin the salad.
Allow enough chill time: The pudding needs time to set properly.
Stir gently before serving: This evens out the texture.
Nutrition
Frog eye salad, or acini di pepe salad, is a chilled dessert salad built around small pasta shapes folded into a creamy pudding mixture with fruit and marshmallows. After chilling this star of family friendly recipes, it becomes soft and spoonable while still holding its shape. Pineapple and mandarin oranges add sweetness, while whipped topping keeps the texture light. It’s one of the most delicious recipes for dessert made with instant vanilla pudding, cooked pasta and fruit.
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