adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Frog Eye Salad
0 Likes
Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
575 minutes
Delicious dessert: pasta salad with pineapple, Mandarin oranges, coconut, marshmallows in creamy pineapple dressing.
Ingredients:
  • 1.75 cups unsweetened pineapple juice
  • 2 eggs, beaten
  • 2 tablespoons all-purpose flour
  • 2.5 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:
  • In a saucepan, mix together pineapple juice, sugar, eggs, flour, and 1/2 teaspoon salt. Cook over medium heat until the mixture thickens. Take off the heat and stir in lemon juice. Allow it to cool down to room temperature for about 1 hour.
  • In a large pot of boiling water, add oil and the remaining 2 teaspoons of salt. Cook pasta until al dente, for about 5 to 7 minutes. Drain and rinse with cold water.
  • In a large bowl, gently toss together the cooked pasta, chilled egg mixture, mandarin oranges, pineapple tidbits, crushed pineapple, and whipped topping until fully combined. Refrigerate for 8 hours to overnight until nicely chilled.
  • Sprinkle in marshmallows and coconut, give it a good toss, and serve fresh.

Similar Recipes