Meet Frog Eye Salad: The Church Potluck Staple that Deserves a Place On Your Holiday Table

In the world of retro desserts, the frog eye salad might be one of the most fascinating. While the origins of the name are unknown, it’s likely a nod to the main ingredient: acini de pepe, tiny rounds of pasta that resemble frog eyes (thankfully, the ingredient list doesn’t include any amphibians). The sweet dish—custard or pudding and whipped cream mixed with the pasta, canned fruit, marshmallows, and coconut—often stars in potluck and party spreads in the Rocky Mountain and Midwest regions, particularly during the holiday season.

What Is Frog Eye Salad?

Rumored to have roots in Utah’s Jesus Christ of Latter-day Saints community, frog eye salad is a staple at Mormon Church gatherings. It’s a beloved member of the dessert salad category, which includes the old-school ambrosia—a combination of fruit dressed with whipped cream—and other homey creations such as nutty Snickers salad, pistachio pudding–coated Watergate Salad, and sweet and salty strawberry pretzel salad.

Frog Eye Salad Ingredients

Here are the key elements of the dreamy dessert:

• Pudding: From-scratch egg custard or pudding, which gains tropical notes from the addition of pineapple juice, gives the frog eye salad its signature creaminess. To cut down on prep time, you can also use instant boxed vanilla pudding.

• Acini de pepe: This variety of tiny pasta, whose name translates to “seeds of a pepper” in Italian, is made of semolina flour. It’s probably most well known as an ingredient in Italian wedding soup. You can also use orzo or couscous, which also have a “frog eye” appearance. Some Allrecipes community members swap the acini de pepe for rice or even macaroni.

• Fruit: While many frog eye salad recipes call for canned mandarin oranges, pineapple tidbits, and crushed pineapple, any combination of your favorite fruits will work. Some reviewers like to add maraschino cherries or substitute the canned fruit for fresh produce instead.

• Whipped cream: Mixing the custard or pudding, pasta, and canned fruit with frozen whipped topping gives the dessert salad’s dressing an extra-fluffy consistency. Freshly whipped cream also works.

• Marshmallows: Pockets of soft miniature marshmallows, a hallmark of ambrosia salads, take the nostalgia factor to the next level.

• Coconut: Shredded coconut brings a touch of crunch and subtle floral flavor to the frog eye salad. Feel free to use sweetened or unsweetened coconut; toast it for an even crunchier and nuttier bite.

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How to Make Frog Eye Salad

Start by cooking the acini de pepe and whipping up a batch of custard infused with pineapple juice and finished with fresh lemon juice. Then cool the pasta and custard in the refrigerator. Fold the oranges, pineapple, and pasta with the custard dressing in a large bowl and chill the mixture for at least eight hours or overnight. Once you’re ready to serve the dish, add the marshmallows and toasted coconut. 

How to Store Frog Eye Salad

Store your leftover frog eye salad in an airtight container in the refrigerator for up to three days (the longer you keep it, the more watery it will become). We don’t recommend freezing frog eye salad; the custard dressing and other ingredients don’t keep well in the ice box.

Get the Recipe: Frog Eye Salad

• Rosa Marina Fruit Salad

• Acini di Pepe Salad

• Orange Gelatin Salad

Read the original article on ALLRECIPES