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Frog Eye Salad

Right off the bat – No of course it isn’t real frog eyes in this salad. It is Acini de Pepe, a very small pasta, similar in size to tapioca pearls. They are a little bit more firm than tapioca pearls.

A lot of the recipes I saw online made a fruit juice & flour sauce over the stove top. I went a slightly different route but I thought the results were delicious. Please note that you will need to plan ahead for this as it needs to chill overnight before serving. Enjoy!

Notes: If you would prefer to use Instant vanilla pudding, you can try using the method at Simply Delish, which is to add in a full cup of reserved pineapple / mandarin orange juices. If I were to use instant vanilla pudding, I would mix it up in a separate bowl with the fruit juices to make sure that it is mixed completely, then add it as directed.

Frog Eye Salad
Makes a very large bowl

  • 8 oz. Acini de Pepe, (Found in the pasta aisle)
  • 2 small cans crushed pineapple or tidbits, with juice 
  • 1 (11 oz) can mandarin orange slices, drained
  • 1 (4.6 oz) box cook & serve vanilla pudding
  • 1 (8 oz) Cool Whip
  • 8 oz. mini marshmallows
  • Optional garnish: Maraschino cherries and Mandarin orange slices
  • Optional add in: shredded coconut

1. Cook the vanilla pudding as directed on the box. Pour into a bowl and place in the fridge until chilled. (You may want to put saran wrap over the pudding, right up against it, so a pudding skin doesn’t form. If it does, just scrape it off after it is chilled).

2. Cook the pasta as directed on the box. Rinse with cold water and drain.

3. Add the pasta to a very large bowl. Add the pineapple with juice, the drained mandarin orange slices and stir. Add the chilled vanilla pudding, cool whip and marshmallows. Chill and let sit overnight before serving.

Recipe by Jam Hands, adapted from Simply Delish!

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  1. My family always made a custard using the pineapple juice, sugar and eggs then poured it over the cooked, drained pasta and allowed that to sit over night. It gives the pasta great flavor.

  2. My family always made a custard using the pineapple juice, sugar and eggs then poured it over the cooked, drained pasta and allowed that to sit over night. It gives the pasta great flavor.

  3. Is there something that I can sub for the pineapple or can I just leave it out all together? There is an allergy to it in the family.

  4. Seeing this recipe brought back recent memories. My coworkers and I would host a Halloween Boofett every year for the rest of the office. This is one of the dishes I would take, adding a little green food coloring to make it look froggy. The dish itself is so delicious though.

  5. Hi! As a fellow food blogger I just wanted to send you a heads up that I found your recipe and photo here posted on a Facebook page without any link back to you (save they didn't edit off your watermark). Thought you might want a heads-up. https://www.facebook.com/photo.php?fbid=484225978329653&set=pb.100002267646923.-2207520000.1374852873.&type=3&src=https%3A%2F%2Ffbcdn-sphotos-h-a.akamaihd.net%2Fhphotos-ak-prn1%2F1010264_484225978329653_843978538_n.jpg&size=572%2C471

  6. We've been making this for years, and it is great with just about any flavor pudding. The best is pistachio because not only does it taste great but it really looks froggy!

  7. I have this recipe with the fruit juice and flavor custard, but this sounds easier. I think that I will try it.

  8. I make this by just adding a box of dry instant vanilla pudding (1 lg or 2 sm depending how big of batch I want) & don't drain any of the fruit juice(s). The fruit juice w the dry pudding mix creates the pudding mixture. It is so quick, easy & good! My husbands fav!

  9. I'm wondering why you reserve the pineapple juice, just to add it in at the same time as the pineapple. Am I reading that incorrectly?