1 c SUGAR 2 tb FLOUR 1/2 ts SALT 1 sm BAG MINI MARSHMALLOWS 1 sm COOL WHIP, DEFROSTED 2 EGGS 1 lb ACINI DE PEPE 40 oz CRUSHED PINEAPPLE - DRAINED & SAVE JUICE. 33 oz MANDARIN ORANGES; DRAINED Mix in saucepan: sugar, flour, salt, and 1 3/4 c. reserved juice. Bring to a boil. Beat eggs well. Add to boiling mixture, cook 1-2 minutes longer at reduced heat, stirring constantly. Cool completely. Mix cooled pineapple juice mixture and cooked pasta. Refrigerate 3-4 hours add marshmallows, mandarin oranges, pineapple and cool whip. Mix well. Chill and serve.
How To make Frog Eye Salad's Videos
How to make easy Frog Eye Salad
This easy Frog Eye Salad, made with mini beads of pasta, fruit, mini marshmallows and coconut, is a crowd pleaser! It will also feed a crowd, so it's perfect for pot lucks, BBQs, and get togethers.
You can find the recipe for the Frog Eye Salad here:
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Frog Eye Salad Recipe
Dylan Hollis - FROG EYE SALAD | 1968
Pasta; except it's a sweet dessert. Welcome to 1960's America.
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Recipe: Frog Eye Salad
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INGREDIENTS:
1 cup white sugar 2 tablespoons all-purpose flour 2 1/2 teaspoons salt 1 3/4 cups unsweetened pineapple juice 2 eggs, beaten 1 tablespoon lemon juice 3 quarts water 1 tablespoon vegetable oil
1 (16 ounce) package acini di pepe pasta 3 (11 ounce) cans mandarin oranges, drained 2 (20 ounce) cans pineapple tidbits, drained 1 (20 ounce) can crushed pineapple, drained 1 (8 ounce) container frozen whipped topping, thawed 1 cup miniature marshmallows 1 cup shredded coconut
Directions In a sauce pan, combine sugar, flour, 1/2 teaspoon salt, pineapple juice and eggs. Stir and cook over medium heat until thickened. Remove from heat; add lemon juice and cool to room temperature. Bring water to a boil, add oil, remaining salt and cook pasta until al dente. Rinse under cold water and drain. In a large bowl, combine the pasta, egg mixture, mandarin oranges, pineapple and whipped topping. Mix well and refrigerate overnight or until chilled. Before serving add marshmallows and coconut. Toss and serve.