Frog Eye Salad

• portions: 10 servings
• temps actif: 15 minutes
• temps total: 9 hours 35 minutes

Ingrédients

1 ¾ cups unsweetened pineapple juice

1 cup white sugar

2 large eggs, beaten

2 tablespoons all-purpose flour

2 ½ teaspoons salt, divided

1 tablespoon lemon juice

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

Gather all ingredients.

Combine pineapple juice, sugar, eggs, flour, and 1/2 teaspoon salt in a saucepan. Stir and cook over medium heat until thickened.

Remove from heat; stir in lemon juice. Let cool to room temperature, about 1 hour.

Bring a large pot of water to a boil; add oil and remaining 2 teaspoons salt. Add pasta and cook until al dente, 5 to 7 minutes. Drain and rinse under cold water.

Combine cooked pasta, cooled egg mixture, mandarin oranges, pineapple tidbits, crushed pineapple, and whipped topping in a large bowl; mix well. Refrigerate until chilled, 8 hours to overnight.

Before serving, add marshmallows and coconut; toss and serve.

Nutrition

• Calories: 581 kcal
• Lipides Totaux: 11 g
• Lipides Saturés: 7 g
• Lipides Insaturés: 0 g
• Cholestérol: 37 mg
• Sodium: 648 mg
• Glucides Totaux: 114 g
• Fibres Diététiques: 4 g
• Sucres Totaux: 75 g
• Protéines: 9 g