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Frog Eyed Salad


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Frog Eyed Salad 0 Picture


  • 1 cup white sugar
  • 3 egg yolks
  • 2 tablespoons all-purpose flour
  • 2 cups pineapple juice
  • 1 tablespoon lemon juice
  • 1 (16 ounce) package acini di pepe pasta
  • 2 (20 ounce) cans pineapple chunks
  • 2 (11 ounce) cans mandarin oranges, drained
  • 3/4 cup maraschino cherries, chopped
  • 1 (16 ounce) package miniature marshmallows
  • 1 (12 ounce) container frozen whipped topping, thawed


Servings 15


Step 1

In large saucepan over low heat, combine sugar, egg yolks, flour, pineapple juice and lemon juice. Stir and cook until thickened. Remove from heat.
While sauce is cooking, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water.
In large bowl, combine cooked mixture with pasta and toss to coat thoroughly. Refrigerate 8 hours or overnight.
Toss pasta with pineapple, mandarin oranges, maraschino cherries, marshmallows and whipped topping. Refrigerate until serving.

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