Frog Eye Salad

Course Salad, Side Dish
Cook Time 20 minutes
Total Time 20 minutes
Servings 16


  • 1 3/4 C Pineapple Juice (use the drained juice from the cans of pineapple)
  • 1 C Sugar
  • 2 Eggs
  • 3 Tbsp Flour
  • 1/2 tsp Salt
  • 1 Tbsp Lemon Juice
  • 16 oz Acini de Pepe noodles
  • 1 1/2 tsp Salt
  • 8 oz Cool Whip or whipped cream
  • 3 cans Pineapple (20 oz. each)
  • 2 cans Mandarin Oranges (15 oz. each)
  • 1 C Coconut
  • 2 C Marshmallows


  1. In a saucepan, whisk together pineapple juice, sugar, eggs, flour, and salt. Stir while cooking over medium heat until mixture thickens. Add lemon juice, and set aside to cool (you can cool it in the fridge, or if you're in a hurry put it in the sink in an ice bath).
  2. Cook noodles with salt according to package directions (mine were 11 minutes). In a colander, rinse with cold water and drain well.
  3. Transfer noodles to a large bowl and pour the cooled sauce over the noodles. Add the remaining ingredients and mix well (if you want the mandarin oranges to stay intact better, gently stir them in after you've mixed everything else). Refrigerate. You can make this a day ahead of time to save time, or make it the day of.
  4. Enjoy!