Salads
Frog Eye Salad
12 servings
servings15 minutes
active time2 hours 35 minutes
total timeIngredients
1 cup acini di pepe pasta
20 oz. can crushed pineapple
15 oz. can mandarin oranges
1 cup granulated sugar
2 large eggs
½ teaspoon salt
3 Tablespoons all purpose flour
8 oz. Cool Whip (or similar)
7 oz. pastel marshmallows
Directions
Cook pasta to al dente according to the package directions, then drain.
Meanwhile, stir together the sugar, salt, and flour in a small saucepan. Add the eggs and stir to combine. Drain the liquid from the cans of pineapple and oranges into the saucepan. Put the fruit in a container in the refrigerator for later.
Heat the saucepan with the fruit juice mixture in it over medium-low to medium heat. Stir frequently and continue to cook until the mixture is bubbly and thick.
Stir the cooked pasta into the fruit juice custard mixture. Cover and refrigerate for at least a couple of hours, but overnight is fine.
Stir the fruit and Cool Whip into the cooled pasta mixture. Add as many marshmallows as you would like and stir to combine.
Chill until ready to serve. Garnish with additional fruit or marshmallows if desired.
Nutrition
Serving Size
-
Calories
254 kcal
Total Fat
2 g
Saturated Fat
1 g
Unsaturated Fat
1.2 g
Trans Fat
0.003 g
Cholesterol
30 mg
Sodium
137 mg
Total Carbohydrate
57 g
Dietary Fiber
2 g
Total Sugars
39 g
Protein
4 g
12 servings
servings15 minutes
active time2 hours 35 minutes
total time