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Nutrition Facts
Serving Size 1 (589g) Recipe makes 11 servings
Calories 493
Calories from Fat 102		(20%)
Amount Per Serving		%DV
	Total Fat 11.3g	17%
	Saturated Fat 7.8g	38%
	Monounsaturated Fat 1.3g
	Polyunsaturated Fat 1.3g
	Trans Fat 0.0g
Cholesterol 38mg		12%
Sodium 582mg		24%
Potassium 396mg		11%
Total Carbohydrate 93.0g		30%
	Dietary Fiber 4.2g	16%
	Sugars 54.1g
Protein 8.4g		16%
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Frog Eye Salad

Recipe #291031 | ½ day | ½ day prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Shepardess
Mar 10, 2008

A fluffy, delectable salad using A small round pasta as its base; whipped up with pineapple and mandarin slices in a pineapple sauce - then add whipped topping, miniature marshmallows and coconut for a tropical delight.________*I like to use the colored marshmallows and a small can of extra cherry mixed fruit, well drained.* When my mother first made this for a family gathering, my sisters and I saw the pasta in the refrigerator - it was white. I offered that frogs were green, so we put in a bit of color. My mother was really puzzled when she saw the green pasta and spoke to herself "It's never done this before!" My sisters and I just started laughing so hard that we cried REAL TEARS!! My mother, however, just continued looking puzzled until we "fessed up".________ I included the chill time to the final prep time, just so you'll know.

SERVES 11 , 1 cup (change servings and units)

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
1 (11 ounce) can 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 marshmallow
1 cup shredded coconut

Directions

1
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. Cover with plastic wrap and place over-night in the refrigerator.
2
Bring water to a boil, add oil, remaining salt and cook pasta until al dente. Rinse under cold water and drain.
3
Cover with plastic wrap and chill over night or for several hours in the refrigerator.
4
About 2 hours prior to serving: In a large bowl, combine the pasta, egg mixture, mandarin oranges, pineapple and whipped topping.
5
Mix well and refrigerate to set.
6
Before serving add marshmallows and coconut.
7
Toss and serve.