Frog Eye Salad

Total Time: 13 hours, 65 minutes

Prep Time: 15 minutes

Cook Time: 30 minutes

Servings: 10

Author: Judy Awe


Frog Eye Salad


· 1 cup white sugar· 2 tablespoons all-purpose flour· 2 ½ teaspoons salt· 1 ¾ cups unsweetened pineapple juice· 2 large eggs 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


Step 1In 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.Step 2Bring water to a boil, add oil, remaining salt and cook pasta until al dente. Rinse under cold water and drain.Step 3In 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.