Name: Frog Eye Salad
Prep time: 20 min
Cook time: 20 min
Yield: 2
Ingredients: 1 cup sugar -; 2 tablespoons all-purpose flour -; 1/2 teaspoon salt -; 1-3/4 cups unsweetened pineapple juice -; 2 large eggs, lightly beaten -; 1 tablespoon lemon juice -; 1 package (16 ounces) acini di pepe pasta -; 3 cans (11 ounces each) mandarin oranges, drained -; 2 cans (20 ounces each) pineapple chunks, drained -; 1 can (20 ounces) crushed pineapple, drained -; 1 cup miniature marshmallows -; 1 cup sweetened shredded coconut -; 1 carton (12 ounces) frozen whipped topping, thawed -; Maraschino cherries, optional -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Frog Eye Salad

1. 1 cup sugar -

2. 2 tablespoons all-purpose flour -

3. 1/2 teaspoon salt -

4. 1-3/4 cups unsweetened pineapple juice -

5. 2 large eggs, lightly beaten -

6. 1 tablespoon lemon juice -

7. 1 package (16 ounces) acini di pepe pasta -

8. 3 cans (11 ounces each) mandarin oranges, drained -

9. 2 cans (20 ounces each) pineapple chunks, drained -

10. 1 can (20 ounces) crushed pineapple, drained -

11. 1 cup miniature marshmallows -

12. 1 cup sweetened shredded coconut -

13. 1 carton (12 ounces) frozen whipped topping, thawed -

14. Maraschino cherries, optional -

How to cook deliciously - Frog Eye Salad

1. Stage

In a small saucepan, whisk together the sugar, flour and salt. Gradually pour in the pineapple juice, whisking constantly. Bring the mixture to a boil, whisking constantly. Carefully slip in a small amount of the hot mixture into the bowl of lightly beaten eggs, whisking constantly. Pour the hot egg mixture into the saucepan, whisking constantly. Bring the mixture to a gentle boil, and cook and whisk for two minutes longer. Remove the mixture from the heat. Gently whisk in the lemon juice.

2. Stage

Transfer the hot mixture to a large bowl. Cool the mixture to room temperature without stirring. Cover the surface of the custard dressing with waxed paper, and refrigerate until cooled.

3. Stage

Cook the pasta according to the package’s directions. Drain the pasta, and immediately rinse it under cold water. Place the pasta in a very large bowl.

4. Stage

Fold the oranges, pineapple, marshmallows, coconut and dressing into the bowl with the pasta. Fold in the whipped topping until evenly incorporated.

5. Stage

Cover the bowl, and refrigerate the frog eye salad until chilled. If desired, garnish with cherries.