Frog-Eye Salad

Frog-eye salad is delicious even though the name doesn’t sound very appetizing… Try this recipe for a Utah classic that will always be a crowd-pleaser.


  • 1 cup acini di pepe pasta or pastina pasta
  • 1 can (20 oz.) pineapple tidbits in juice (not syrup), drained, reserve juice
  • 1 can (20 oz.) crushed pineapple juice, drained, reserve the juice
  • 1 large egg
  • 1/2 tablespoon salt
  • 1/2 cup white sugar
  • 1/2 tablespoon freshly squeezed lemon juice
  • 2 cans (15 oz. ea) mandarin oranges in juice
  • 1 container (8 oz.) frozen whipped topping, completely thawed


  1. Cook pasta according to package directions. Drain and rinse pasta in cold water then place in large bowl in refrigerator.
  2. Drain pineapple tidbits for 1 cup of pineapple juice.
  3. Remove 1 tablespoon pineapple juice and pour into small bowl. Pour remaining pineapple juice into medium pot, set over medium heat.
  4. Whisk in egg. Add flour and reserved tablespoon of pineapple juice together and whisk with fork until smooth. Add to egg and pineapple mixture. Add salt and white sugar.
  5. Cook over medium heat until mixture has thickened. Stir occasionally for 10 min. Remove pot from heat. Stir in lemon juice and cool in refrigerator for approximately 30 min.
  6. Pour pasta in and return bowl to refrigerator until everything is completely chilled.
  7. Open cans and drain mandarin oranges, crushed pineapple, and pineapple tidbits.
  8. Add fruit to cooled pasta mixture and stir.
  9. Gently add thawed whipped topping unit all ingredients are combined. Cover and refrigerate overnight.