Comments on: Frog Eye Fruit Salad

By: Jen

Jen — Wed, 24 Apr 2019 18:14:12 +0000

In reply to Jill Paul. It's SO good, despite the weird name!

By: Jill Paul

Jill Paul — Sun, 21 Apr 2019 01:39:06 +0000

love this dessert…wasnt sure of the name, but its delicious! any time of the yrar

By: Colleen Bolander

Colleen Bolander — Sat, 17 Nov 2018 03:37:01 +0000

In reply to Sue Boyer. Sue Boyer from UT?

By: Jen

Jen — Thu, 25 May 2017 22:36:35 +0000

In reply to Dana Diamond. Lemon zest is such a good idea! I'm glad you liked the fruit salad!

By: Dana Diamond

Dana Diamond — Sun, 21 May 2017 17:41:51 +0000

I didn’t follow the recipe exactly. I don’t care for marshmallows, so I served them on the side. Also, I zested the lemon and added it to the custard. This is a really good fruit salad!

By: Lynn

Lynn — Thu, 06 Apr 2017 03:27:00 +0000

Thank you for offering this recipe. 25 years ago, the recipe on the Creamette box required 1 can of fruit cocktail and/or 1 can of canned grapes instead of the pineapple chunks that you stated. Since I didn’t like fruit cocktail or canned grapes, I replaced them with fresh grapes which I halve after cleaning.

Also, I add one cup of marshmellows to the pudding mixture and Acini de Pepe while it is chilling. They absorb some of the delicious sauce. When I combine the grapes, oranges and pineapple, I add another cup of marshmellows. The extra marshmellows will absorb remaining juice from the fruit. ( After initial draining, II drain them overnight in the refrigerator while the pasta and pudding is also being chilled.)

I don’t use an artificial whipped cream; I whip up real whipping cream and fold it in right before serving. Having the fruit chilled reduces the ‘melting’ of the real whipped cream. If I have any leftover, I add just enough marshmellows to the bottom of the storage bowl to absorb any more juice liquids.

By: Jen

Jen — Sun, 05 Mar 2017 23:42:20 +0000

In reply to Fran. Uncooked pasta!

By: Fran

Fran — Sun, 05 Mar 2017 22:53:31 +0000

Pasta; 1 cup cooked or uncooked?

By: Jen

Jen — Mon, 14 Sep 2015 17:46:15 +0000

In reply to Krista. Oh! The egg isn't raw in this, Krista! You cook a homemade pudding-like mixture on the stovetop and the egg is in that, which gets mixed in with the pasta and cool whip. I hope you give this version a try some time! :)

By: Krista

Krista — Mon, 14 Sep 2015 16:49:22 +0000

This stuff is so good, but the recipe I make calls for instant sugar free vanilla pudding instead of the egg. No raw eggs that way. 🙂

By: Jen

Jen — Fri, 27 Mar 2015 05:30:15 +0000

In reply to Betsy. I've never tried it without the lemon juice but I'm thinking it would probably be okay if you left it out. It just adds a little extra flavor. I usually use the lemon juice concentrate. I hope you like it!

By: Jen

Jen — Fri, 27 Mar 2015 05:29:20 +0000

In reply to Betsy. I think it would be okay in a cooler, you just need to restir before serving each time. Enjoy!

By: Betsy

Betsy — Fri, 27 Mar 2015 05:07:23 +0000

In reply to Betsy. Another question. If I don't add lemon juice does it affect it a lot?

By: Betsy

Betsy — Fri, 27 Mar 2015 02:22:19 +0000

Hello! I am planning on making this for a BBQ/ camping trip. Do you think this would this be ok for a couple days in a cooler?

By: rachel

rachel — Sat, 14 Mar 2015 02:28:45 +0000

Looks appetizing. So vibrant and yumy!

By: Jen

Jen — Sun, 05 Oct 2014 04:11:49 +0000

In reply to Vicki Cirone.

You caught me – I think I added it to the fruit salad in the picture because it looked pretty on top! 😉 You can certainly add it if you’d like!