Frog Eye Salad
Recipe: #33818
November 22, 2019
Categories: Salads, Fruit Salad, Pasta, Fruit, Southern, Cooking For A Crowd, Potluck, Thanksgiving more
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Original recipe yields 8 servings
Ingredients
Nutritional
- Serving Size: 1 (252 g)
- Calories 289.5
- Total Fat - 8.3 g
- Saturated Fat - 5.2 g
- Cholesterol - 45.6 mg
- Sodium - 86.8 mg
- Total Carbohydrate - 55.7 g
- Dietary Fiber - 4.1 g
- Sugars - 43 g
- Protein - 2.4 g
- Calcium - 47.6 mg
- Iron - 0.6 mg
- Vitamin C - 46.9 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Drain the pineapple cans and reserve the juice.
Step 2
Reserve the pineapple fruit in the fridge for later.
Step 3
In a saucepan over medium heat combine the pineapple juice, sugar, egg yolk, salt and cornstarch and whisk until smooth.
Step 4
Cook until mixtures comes to a low boil and thickens slightly.
Step 5
Remove from heat and allow to cool.
Step 6
Cook acini de pepe noodles according to package instructions.
Step 7
Drain and cool.
Step 8
Combine the acini de pepe and the thickened sauce in a tupperware. Refrigerate for a few hours or overnight.
Step 9
Once the acini de pepe mixture has chilled add it to a large bowl with the pineapple, mandarin oranges, coconut, marshmallows, and bananas.
Step 10
In a separate bowl beat the cream and sugar together until stiff peaks.
Step 11
Fold fresh whipped cream into the acini de pepe mixture.
Step 12
Serve immediately or refrigerate
Tips & Variations
No special items needed.
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