Frog Eye Salad
This fruity salad with a fun name will be a family favorite soon! Canned fruit, mini marshmallows, and whipped topping are tossed in a creamy pineapple custard with pasta for this colorful and sweet salad!
Ingredients
- 1 ¼ cups acini di pepe or orzo, cooked
- 12 ounces crushed pineapple with juice
- 2 (11 ounce each) can mandarin oranges drained
- 1 (20 ounce each) can pineapple tidbits with juices
- ½ cup granulated sugar
- 2 large eggs
- 1 tablespoon all-purpose flour
- 1 teaspoon fresh lemon juice
- 2 ½ cups miniature marshmallows
- 8 ounces whipped topping
Instructions
- 1
Drain the juices from the pineapple into a measuring cup to make 1 cup of juice. Set aside.
- 2
In a small saucepan, off of the heat, combine the reserved pineapple juice, sugar, eggs, and flour. Whisk well to combine.
- 3
Turn the heat on to medium and stir constantly until the mixture thickens. Let boil for 1 minute. Remove from the heat, stir in lemon juice, and cool to room temperature.
- 4
In a pot of boiling water, cook acini di pepe according to package directions. Rinse with cold water and set aside.
- 5
In a large bowl, combine the cooled pasta, egg mixture, crushed pineapple, pineapple tidbits, marshmallows, and whipped topping. Once mixed, gently fold in the orange segments.
- 6
Cover and refrigerate at least 12 hours.
Nutrition Facts
Per serving (based on 12 servings)