Frog Eye Salad
Author’s note: If you are in a hurry, make the pineapple mixture, and make sure you cool the pasta well with lots of cold water. Then combine everything all at once. To make it more festive add maraschino cherries and colored marshmallows.
My Note: We love this salad! It is a family favorite.
Updated 3/30/13 - Do not use pudding or vanilla. Use 8oz container Cool Whip.
Ingredients
- 1 cup sugar
- 2 T flour
- 1/2 tsp salt
- 2 eggs, well beaten
- 1 T lemon juice
- 1 lb Acini de Pepe pasta
- 1 small box instant vanilla pudding
- 2 tsp vanilla extract
- 1 small bag mini marshmallows
- 12 oz Cool Whip, thawed
- 2 cans (20 oz each) crushed pineapple, drained, reserve juice
- 3 cans (11 oz each) mandarin oranges, drained
Preparation
Step 1
Combine sugar, flour and salt. Gradually stir in 1 ¾ cups reserved pineapple juice and the beaten eggs. Cook over moderate heat, stirring until thickened. Add lemon juice. Cool.
Bring 3 quarts water, 2 tsp salt and 1 T cooking oil to a boil; add pasta. Cook at a rolling boil until pasta is done. Drain, rinse in cold water and drain again.
Mix cooled pineapple juice mixture and cooked pasta. Add box of vanilla pudding and the vanilla extract. Refrigerate 3-4 hours. Add marshmallows, mandarin oranges, pineapple and Cool Whip. Mix well. Chill and serve.