Frog Eye Salad

Name: Frog Eye Salad
Prep time: 10 min
Cook time: 20 min
Ingredients: 12 oz acini de pepe pasta; 2 (20 oz each) cans pineapple tidbits, drained and juice reserved; 1 (20 oz) can mandarin oranges, drained; 1 cup granulated sugar; 2 tablespoons all-purpose flour; 3 eggs, beaten; 1/2 cup shredded sweetened coconut; 1 cup mini marshmallows; 8 oz cool whip, thawed

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Prep Time: 10 minutes

Cook Time: 20 minutes

Servings: 9

Ingredients

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12 oz acini de pepe pasta2 (20 oz each) cans pineapple tidbits, drained and juice reserved1 (20 oz) can mandarin oranges, drained1 cup granulated sugar2 tablespoons all-purpose flour3 eggs, beaten1/2 cup shredded sweetened coconut1 cup mini marshmallows8 oz cool whip, thawed

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Instructions

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Step 1

In a large pot of salted boiling water, prepare pasta according to package directions. Drain and set aside to cool.

Step 2

To a large mixing bowl, add the drained mandarin oranges and pineapple tidbits. Set aside.

Step 3

In a medium saucepan, combine 1 3/4 cup of the reserved pineapple juice and the granulated sugar. Whisk over medium heat until dissolved.

Step 4

Add beaten eggs and flour. Heat mixture to 170°F, whisking constantly. Mixture will thicken to a custard consistency after 10-20 minutes. Remove from heat and let cool completely.

Step 5

Once cool, add to bowl with fruit. Add marshmallows and coconut and stir to combine. Cover and chill at least 6 hours and preferably overnight.

Step 6

When ready to serve, stir in the cool whip. Top with additional coconut and marshmallows if desired. Enjoy!