Frog Eye Salad

A fruity pasta dessert salad with mandarin oranges, pineapple, marshmallow and coconut, combined with acini de pepe pasta.

Ingredients

• 1 cup granulated sugar
• 2 tablespoons all-purpose flour
• 1 3/4 cup pineapple juice
• 2 eggs, beaten
• 1 tablespoon lemon juice
• 3 quarts water
• 1 tablespoon vegetable oil
• 3 (8 ounce) cans mandarin oranges, drained
• 2 (20 ounce) cans pineapple chunks, drained
• 1 (20 ounce) can crushed pineapple
• 1 (13.5 ounce) container Cool Whip
• 1 cup miniature marshmallows
• 1 cup flaked coconut
• 1 pound acini de pepe pasta

Instructions

1. Combine sugar, flour and 2 teaspoons salt in a saucepan. Gradually stir in pineapple juice and eggs. Cook over moderate heat, stirring until thick.
2. Add lemon juice. Cool to room temperature.
3. In a large pot, add water and remaining salt and oil. Bring to boil.
4. Add acini de pepe pasta and cook until done.
5. Drain pasta and rinse with cold water. Cool to room temperature.
6. Combine egg mixture and pasta. Mix lightly but well.
7. Refrigerate overnight in an airtight container.
8. The next day, add remaining ingredients and serve chilled.

Attribution

Photo credit: sharlene_w/377819915 / CC BY