I’m sure many of you know this salad as the one that your grandmother brought to family parties. It’s super old school, but some of those old school recipes will always be classics, am I right?! But, can we all agree that “Frog Eye Salad” is the worst name ever? It totally makes me laugh. The last thing I want to be thinking when I’m eating this is “ooh, those acini de pepes are just like little frog eyes!”. I don’t know who came up with the name but it’s so weird.  Did you grow up calling this “Frog Eye” Salad or something else?  We usually called it Acini de Pepe Fruit Salad.

Well, whatever you called it, this bowl of fluffy, fruity goodness is the best! It’s basically dessert and not a salad at all. But who am I to put up a fight when a big bowl of dessert is served as a side dish? 🙂 The traditional version of this salad uses a container of thawed cool whip, but I use freshly whipped cream instead and it makes the biggest difference. Beating the cream takes just as much time as thawing a container of cool whip, but it tastes SOO much yummier! In a saucepan, heat sugar, pineapple juice, egg yolk, salt, and cornstarch and whisk until combined.  Bring the mixture to a boil and wait for it to thicken slightly.  Remove it from heat.  Cook the acini de pepe noodles separately.

Combine the acini de pepe and the sugar mixture and refrigerate overnight or for at least two hours.  When you’re ready to serve the salad, combine the pineapple, oranges, coconut, bananas, and marshmallows.  Then add the fruit mixture to the acini de pepe noodles. Fold in the fresh whipped cream and serve!

Bring a pot of water to a boil.  Add the acini de pepe noodles, lower the heat to a simmer and cook for about 6 minutes or until al dente.

Ambrosia Fruit Salad Jello Fruit Salad Apple Cranberry Fruit Salad Frog Eye Fruit Salad (Acini de Pepe) Creamy Fruit Salad Citrus Fruit Salad

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