Old-Fashioned Frog's Eye Salad

By Hklbrries

Acini pepe pasta gives this the frog's eye look, but other small pasta will work, too.

Ingredients

• 1/2 cup sugar
• 1 tbsp all-purpose flour
• 1/4 tsp salt
• 1 (20 ounce) can pineapple chunks, undrained
• 1 (8 ounce) can crushed pineapple, undrained
• 1 egg, beaten
• 2 tsp lemon juice
• 1 1/3 cups (8 ounces) acini pepe pasta, uncooked
• 2 cans (11 ounces each) mandarin orange segments, drained
• 3 1/2 cups (8 ounces) frozen nondairy whipped topping, thawed
• 3 cups miniature marshmallows
• 1/2 cup flaked coconut
• Maraschino cherries

Details

Servings 12
Adapted from hershey's.com

Preparation

Step 1

In medium saucepan, stir together sugar, flour and salt. Drain pineapple, reserving 1 cup juice.

With whisk, gradually stir egg and reserved pineapple juice into sugar mixture. Cook over medium heat, stirring frequently, until mixture comes to a boil. Stir in lemon juice. Cool mixture to room temperature.

Meanwhile, cook pasta according to package directions; drain. Rinse with cold water to cool quickly and drain well.

In large bowl, stir together pineapple juice mixture and pasta. Cover; refrigerate several hours or overnight.

Add drained pineapple, orange sections, 2 cups whipped topping, marshmallows and coconut; mix gently and thoroughly. Cover and refrigerate until cold. Top with remaining whipped topping and garnish with cherries.