Frog Eye Salad

Submitted by ratherbeswimmin

"My mom makes this usually at Easter time. I love it. From her Gooseberry Patch Hometown Favorites Cookbook. Best if started the night before you want to serve."

 

• Ready In: 1hr
• Ingredients: 11
• Serves: 8-12

ingredients

• 1 cup sugar
• 2 tablespoons all-purpose flour
• 1⁄2 teaspoon salt
• 2 eggs, beaten
• 2 (20 ounce) cans crushed pineapple, drained (reserve 1 3/4 cup juice)
• 1 tablespoon lemon juice
• 1 lb acini-de-pepe pasta, cooked
• 1 (20 ounce) can chunk pineapple, drained
• 3 (11 ounce) cans mandarin oranges, drained
• 1 cup marshmallows
• 1 (16 ounce) carton Cool Whip

directions

1. Add the sugar, flour, salt, eggs, and 1 3/4 cup reserved pineapple juice to a saucepan; cook over medium heat and stir constantly until thickened.
2. Add in lemon juice; stir to combine.
3. Take pan off of burner and allow mixture to cool to room temperature.
4. Combine the sauce and cooked pasta in a mixing bowl; refrigerate overnight.
5. When ready to serve, add in the pineapple (crushed and chunks), oranges, marshmallows, and Cool Whip; mix gently to combine.

Reviews

[HeathersKitchen]

We make this at Easter too! I'm glad you've posted this recipe. It's not always on the box of ancini pasta. Now I won't lose it and have to call my MIL for hers. It is a wonderful sweet salad. I don't like it as well with chunks of pineapple so I always use 40oz of crushed pineapple. Thanks!-HK