Frog Eye Salad (Edit)

Yield

25 servings

Ingredients

  • 1 cup sugar

  • 2 Tbsp flour

  • ½ tsp salt

  • 1¾ cup pineapple juice

  • 2 eggs beaten

  • 1 Tbsp lemon juice

  • 1 16 oz. package of acini de pepe (cooked and prepared)

  • 3 11 oz. cans of mandarin oranges, drained

  • 2 20 oz. cans of pineapple tidbits, drained

  • 1 20 oz. can of crushed pineapple, drained

  • 1 9 oz. whipped cream or non dairy whipped topping

  • 1 cup miniature marshmallows

  • 1 cup shredded coconut (optional)

Directions

  • Combine flour, sugar, and salt in sauce pan (not on heat yet).

  • Add pineapple juice and eggs, cook over moderate heat–stirring until thickened.

  • Add lemon juice and take off heat. Allow to cool to room temp.

  • If not done previously, cook acini de pepe. Rinse pasta with cool water in strainer to bring down to room temperature once done. (The pasta could keep cooking if left to its own devices)

  • Combine pineapple and pasta in large bowl thoroughly but gently.

  • Refrigerate over night then add remaining ingredients the following day for best results..

  • The overnight refrigeration can be skipped and the other ingredients added, but refrigeration for at least 2-3 hours is necessary for good results.