Frog Eye Salad

This sweet pasta dish is filled with crushed pineapple, Mandarin oranges, coconut, and mini marshmallows in a creamy pineapple dressing.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 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
• 3 quarts water
• 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

In a sauce pan, 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.

Step 2

Bring water to a boil; add oil and remaining salt. Cook pasta until al dente. Drain and rinse under cold water.

Step 3

In a large bowl, combine the pasta, egg mixture, mandarin oranges, pineapple, and whipped topping. Mix well and refrigerate overnight or until chilled. Before serving add marshmallows and coconut. Toss and serve.