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Frog Eye Salad

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INGREDIENTS
    • 1 cup white sugar
    • 2 tablespoons all-purpose flour
    • 2 1/2 teaspoons salt
    • 1 3/4 cups unsweetened pineapple juice
    • 2 eggs, beaten
    • 1 tablespoon lemon juice
    • 3 quarts water
    • 1 tablespoon vegetable oil
    • 1 (16 ounce) package acini di pepe pasta
    • 3 (11 ounce) cans mandarin oranges, drained
    • 2 (20 ounce) cans pineapple tidbits, drained
    • 1 (20 ounce) can crushed pineapple, drained
    • 1 (8 ounce) container frozen whipped topping, thawed
    • 1 cup miniature marshmallows
    • 1 cup shredded coconut
INSTRUCTIONS
    1. In a sauce pan, combine sugar, flour, 1/2 teaspoon salt, pineapple juice and eggs. Stir and cook over medium heat until thickened. Remove from heat; add lemon juice and cool to room temperature.
    2. Bring water to a boil, add oil, remaining salt and cook pasta until al dente. Rinse under cold water and drain.
    3. In a large bowl, combine the pasta, egg mixture, mandarin oranges, pineapple and whipped topping. Mix well and refrigerate overnight or until chilled. Before serving add marshmallows and coconut. Toss and serve.