Frog Eye Salad

This salad needs to sit overnight or several hours to set up, I hate when a recipe doesn’t state that up front and I’m all excited to make it for dinner but haven’t read to the end to realize it will need more hours to complete than I have time for! This salad is great for large gatherings and holds well for several days.

Contributed By: Carissa Rogers
Blog/Website: /blog/author/Carissa%20Rogers/
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1 Package Acini de Pepe pasta

1 Cup Sugar

4 T. Flour

½ tsp Salt

1 ¾ C Pineapple Juice

2 eggs beaten

1 T. Lemon Juice

2 Cans mandarin Oranges

1 Can Fruit Coctail (large)

1 Large can Pineapple tidbits

1 (9oz) Whip Topping-thawed

1 can crushed pineapple

2 Cup mini marshmallows

1 Cup shredded Coconut

Optional: Maraschino Cherries

Directions

Cook ‘frog eye’ pasta according to directions, plus a pinch of salt and oil. When cooked, rinse in cool water, drain and cool.
In a medium saucepan: Combine sugar, flour, salt then add pineapple juice & eggs. Cook stirring until thick on medium high. Add lemon juice and cool.
Pour the egg mixture over the macaroni and add the canned fruit. Stir a little bit. Then carefully fold in the whipped topping. Refrigerate overnight or as long as you can stand it. Just before serving add marshmallows and coconut. Stir and serve.
Optional: Top with sliced maraschino cherries for garnish.