Frog Eye Salad

This frog eye salad is a sweet pasta salad with crushed pineapple, Mandarin oranges, coconut, and mini marshmallows in a creamy pineapple dressing.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 581 Calories

Ingredients

• 1 cup white sugar
• 2 tablespoons all-purpose flour
• 2 eggs, beaten
• 1 tablespoon lemon juice
• 1 cup shredded coconut
• 1 tablespoon vegetable oil
• 1 (8 ounce) container frozen whipped topping, thawed
• 1 cup miniature marshmallows
• 1 (20 ounce) can crushed pineapple, drained
• 2 ½ teaspoons salt, divided
• 1 ¾ cups unsweetened pineapple juice
• 1 (16 ounce) package acini di pepe pasta
• 3 (11 ounce) cans mandarin oranges, drained
• 2 (20 ounce) cans pineapple tidbits, drained

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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