Description
Frog Eye Salad is a delightful and creamy American dessert salad featuring small pasta, fruit, and a rich, sweet dressing made from sour cream and whipped topping. This chilled salad balances textures of tender pasta, juicy fruits, and crunchy nuts, making it a perfect refreshing treat for holiday gatherings or potlucks.
Ingredients
Scale
Pasta
- 1 cup small pasta like acini di pepe or orzo
Fruit and Mix-ins
- 1 cup miniature marshmallows
- 1 cup crushed pineapple, drained
- 1 cup mandarin orange segments, drained
- 1/2 cup shredded coconut (optional)
- 1/2 cup chopped pecans (optional)
Dressing
- 1 cup sour cream
- 1 cup whipped topping
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Cook the Pasta: Cook the small pasta according to the package directions until al dente. Once cooked, drain well and rinse under cold water to cool completely and stop the cooking process.
- Combine Fruits and Mix-ins: In a large mixing bowl, add the cooled pasta, miniature marshmallows, crushed pineapple, and mandarin orange segments. If you choose, also add shredded coconut and chopped pecans for extra flavor and texture.
- Prepare the Dressing: In a separate bowl, whisk together the sour cream, whipped topping, granulated sugar, and vanilla extract until the mixture is smooth and creamy.
- Mix Salad: Gently fold the creamy dressing mixture into the pasta and fruit bowl until everything is thoroughly combined without breaking the fruit or pasta.
- Chill: Cover the salad with plastic wrap and refrigerate for at least 2 hours. This allows the flavors to meld and the salad to chill properly before serving.
Notes
- Make the salad a day ahead for best flavor and texture.
- Substitute Greek yogurt for sour cream for a tangier flavor.
- Adjust the sweetness by increasing or decreasing the sugar according to your taste preference.
