Frog's Eye Salad - 1/2 cup sugar
- 1 tablespoon all-purpose flour
- 1/4 teaspoon salt
- 1 (8-ounce) can crushed pineapple, undrained
- 2 (11-ounce) cans mandarin orange segments, drained
- 1 egg, beaten
- 2 teaspoons lemon juice
- 1 1/3 cups (ounces) Acine di Pepe Pasta, uncooked
- 1 8 ounce container Cool Whip, thawed and devided
- 3 cups miniature marshmallows
- 1/2 cup flaked coconut
- Maraschino cherries (optional)
In medium saucepan, stir together sugar, flour and salt. Drain pineapple, reserving juice to equal 1 cup. With whisk, graduallly stir juice and egg into sugar mixture. Cook over medium heat, stirring frequently, Until mixture comes to a boil. Stir in lemon juice. Cool mixture to room temperature,. Meanwhile, cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well. In large bowl, stir together pineapple juice mixture and pasta. Cover; refrigerate overnight. Add crushed pineapple and chunks, oranges, 2 cups whipped topping, marshmallows and coconut; mix gently and thoroughly. Cover; refrigerate until cold. Top with remaining whipped topping; garnish with cherries if desired. |