FROG EYE SALAD RECIPE | ALLRECIPES
Provided by: Judy Awe
Categories: Fruit Pasta Salad
Total time: 9 hours 35 minutes
Prep time: 15 minutes
Cook time: 20 minutes
|1 ¾ cups unsweetened pineapple juice|
|1 cup white sugar|
|2 eggs, beaten|
|2 tablespoons all-purpose flour|
|2 ½ teaspoons salt, divided|
|1 tablespoon lemon juice|
|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|
- Combine pineapple juice, sugar, eggs, flour, and 1/2 teaspoon salt in a saucepan. Stir and cook over medium heat until thickened. Remove from heat; stir in lemon juice. Let cool to room temperature, about 1 hour.
- Bring a large pot of water to a boil; add oil and remaining 2 teaspoons salt. Add pasta and cook until al dente, 5 to 7 minutes. Drain and rinse under cold water.
- Combine cooked pasta, cooled egg mixture, mandarin oranges, pineapple tidbits, crushed pineapple, and whipped topping in a large bowl; mix well. Refrigerate until chilled, 8 hours to overnight.
- Before serving, add marshmallows and coconut; toss and serve.
Calories 580.6 calories, CarbohydrateContent 114.1 g, CholesterolContent 37.2 mg, FatContent 11 g, FiberContent 4 g, ProteinContent 8.6 g, SaturatedFatContent 7.4 g, SodiumContent 647.7 mg, SugarContent 74.5 g