Frog Eye Salad

• servings: 16 servings

Ingredients

1 cup Acini di Pepe Pasta

2/3 cup pineapple juice

1/2 cup granulated sugar

1 egg

1 TBS flour

1/4 tsp salt

1/2 tsp lemon juice

20 oz crushed pineapple (drained)

20 oz pineapple chunks (drained)

29 oz mandarin oranges (drained)

16 oz maraschino cherries (optional)

1 1/2 cups mini marshmallows (optional)

1 1/2 cups heavy cream

1/4 cup powdered sugar

1 tsp vanilla extract

Directions

Bring a medium sized pot to boil, and boil the Acini de Pepe pasta according to the package directions. Drain the water out, and let the pasta cool.

In a medium size pot add pineapple juice, sugar, egg, flour, salt, and lemon juice, and whisk them together. Bring to a low boil over medium heat, stirring constantly. Cook until the mixture thickens slightly.

Scoop the mixture into another bowl, and place it in the fridge for 20-30 minutes to cool slightly.

Pour the pineapple sauce over the pasta in a large bowl and let it cool at least 2 hours, or over night in the refrigerator.

Add the pineapple, mandarin oranges, cherries, and marshmallows to the bowl. And carefully fold them together.

For the Whipped Cream:

Add the heavy cream, powdered sugar, and vanilla extract and whisk together in a large bowl over high speed, until heavy peaks are formed.

Add the whipped cream to the salad, and fold it carefully into the salad.

Serve immediately, or refrigerate for a few hours and serve.

Nutrition

• Calories: 265 kcal
• Total Fat: 9 g
• Saturated Fat: 5 g
• Trans Fat: 1 g
• Cholesterol: 41 mg
• Sodium: 56 mg
• Total Carbohydrate: 47 g
• Dietary Fiber: 3 g
• Total Sugars: 38 g
• Protein: 2 g