Frog Eye Salad


1 can of Pineapple Tidbits in juice, reserve the juice.

1 can of mandarin oranges drained and rinsed

1~1lb box of Acini De Pepe pasta

1 Egg

½ C Sugar

1T Flour

1/4 tsp Salt

1 small tub of Whipped Topping

1 C Mini Marshmallows if desired

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Frog Eye Salad

Oct 04, 2022Brian Witmer
Contributed By: Adventures in Freeze Drying: For Beginners

1 recipe will fill 2 medium trays*


  1. Cook pasta according to the directions on the box
  2. While cooking the pasta, cook the custard dressing
  3. Rinse the pasta, and then combine pasta and dressing in a large bowl, chill for 1 hour
  4. Add the Whipped Topping, fruit, and marshmallows (you can substitute a can of fruit cocktail for the mandarin oranges)
  5. Spread evenly on lined trays, cover with a lid, and pre-freeze
  6. Freeze Dry
  7. Store Appropriately (See Tips and Tricks for storage help)


Custard Dressing Directions:
  1. In a heavy saucepan, beat the egg until foamy
  2. Stir in sugar, flour and salt
  3. Stir in reserved pineapple juice
  4. Cook and stir over medium heat until thick and bubbly


Cycle Time:

Running 4 full trays of pre-frozen Frog Eye Salad in a medium freeze dryer my cycle was about 30 hours


Best: Use cold water, add a little bit of cold water, stir, let sit for 5 minutes, add more, stir, let sit for 5 minutes. Cold water will take about 1 hour for full rehydration, this will turn out the creamiest. 

Fast: Add a little bit of boiling water, stir, cover, let sit for 5 minutes, check, stir, cover, and let sit another 5 minutes.


* Large Tray = 8 Cups/tray   Medium = 6 Cups/Tray   Small = 4 Cups/Tray

Cycle times & rehydration for reference only. Your results may vary.


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