Frog Eye Salad
Get ready to embark on a culinary adventure with Frog Eye Salad—a delightful fusion of pasta, fruit, and sweet goodness that will tantalize your taste buds. Perfect for any gathering, this unique salad features acini de pepe pasta, pineapple, mandarin oranges, and a creamy dressing.
Ingredients:
- 12 oz acini de pepe pasta
- 2 cans (20 oz each) pineapple tidbits, drained (reserve juice)
- 1 can (20 oz) mandarin oranges, drained
- 1 cup granulated sugar
- 2 tbsp all-purpose flour
- 3 eggs, beaten
- ½ cup shredded sweetened coconut
- 1 cup mini marshmallows
- 8 oz cool whip, thawed
Instructions:
Instructions:
- Cook the Pasta:
- Cook acini de pepe pasta according to package instructions until al dente. Drain and rinse with cold water. Set aside.
- Prepare the Dressing:
- In a saucepan, combine reserved pineapple juice, granulated sugar, flour, and beaten eggs. Cook over medium heat, stirring constantly, until thickened to a custard-like consistency. Remove from heat and cool completely.
- Combine Ingredients:
- In a large mixing bowl, combine cooked pasta, drained pineapple tidbits, mandarin oranges, shredded coconut, and mini marshmallows.
- Add Dressing and Cool Whip:
- Pour cooled custard over the pasta and fruit mixture. Gently fold until evenly coated.
- Add thawed cool whip and gently fold until well combined.
- Chill and Serve:
- Cover and refrigerate for at least 2 hours or until chilled. Stir gently before serving and garnish with extra marshmallows or coconut if desired.
Cook Notes and Variations:
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