Frog's Eye Salad
Created by CookinDebbs on June 7, 2016
- Servings: 10-12
- Prep Time: 20m
- Cook Time: 5m
- Recipe #23988
Ingredients
- 1 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 3/4 cup unsweetened pineapple juice
- 2 large eggs (beaten)
- 1 tablespoon lemon juice
- 1 package (16 ounce) dry acini di pepe pasta
- 3 cans (11 ounce) mandarin oranges (drained)
- 2 cans (20 ounce) pineapple tidbits, drained (I use fresh pineapple)
- 1 can (20 ounce) crushed pineapple, drained (I use fresh pineapple and crush it in the food processor)
- 1 container (8 ounce) Cool Whip Frozen Whipped Topping (thawed)
- 90 grams marshmallows (mini marshmallows, 2 cups, or more)
- 1 cup shredded coconut
- 1/2 teaspoon salt
How to Make
-
Step 1: In sauce pan, combine sugar, flour, 1/2 tsp salt, pineapple juice and eggs; stir and cook over medium heat until thickened. Remove from heat, add lemon juice and cool to room temperature.
-
Step 2: Cook the pasta in boiling water until al dente (don't overcook it cause you want it al dente not soft, and watch it cause this pasta cooks very quickly). Rinse under cold water and drain.
-
Step 3: In a large bowl, combine cooked cooled pasta and egg mixture, mandarin oranges, diced and crushed pineapple and whipped topping, mix together well. Refrigerate overnight or until chilled.
-
Step 4: Before serving add marshmallows and coconut, toss everything together and serve.
Nutritional Facts
- Serving Size: 1 (283.8 g)
- Calories 532.9
- Total Fat - 14.1 g
- Saturated Fat - 11.3 g
- Cholesterol - 41.7 mg
- Sodium - 171.8 mg
- Total Carbohydrate - 99.4 g
- Dietary Fiber - 8.2 g
- Sugars - 54.3 g
- Protein - 7.3 g
- Calcium - 36.9 mg
- Iron - 1.1 mg
- Vitamin C - 39.4 mg
- Thiamin - 0.2 mg