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Frog Eye Salad
A delicious fruit salad, perfect for warm summer days.
Course Fun for Kids, Salad, Side Dish
Cuisine All-American
Keyword fruit, Salad
Prep Time 15 minutes minutes
Cook Time 8 minutes minutes
Servings 8 servings
Author Lynn / Turnips 2 Tangerines
- 1 cup white sugar
- 2 tablespoons flour
- 2 1/2 teaspoons salt
- 1 3/4 cup unsweetened pineapple *see note
- 2 eggs, beaten
- 1 tablespoon lemon juice
- 3 quarts water
- 1 tablespoon oil
- 1 16 oz package acini di pepe pasta
- 3 11 oz cans mandarin oranges, drained
- 2 20 oz cans pineapple tidbits, drained
- 1 20 oz can crushed pineapple, drained
- 1 8 oz tub non-dairy whipped topping
- 1 cup mini marshmallows
- 1 cup shredded coconut
Note: Use drained pineapple juice and mandarin orange juice plus enough water to equal 1 3/4 cups.
In a saucepan, combine sugar, flour, 1/2 teaspoon salt, pineapple juice and eggs.
Stir and cook over medium heat until thickened. Remove from heat; add lemon juice and cool to room temperature.
Bring water to a boil. add oil, remaining salt and cook pasta until al dente. Rinse under cold water and drain.
In a large bowl, combine the pasta, egg mixture, mandarin oranges, pineapple and whipped topping.
Mix well and refrigerate overnight or until well chilled. Before serving, add marshmallows and coconut. Toss and serve.