Pineapple

Frog Eye Salad

by:
May  4, 2015
Photo by Poi Dog Photography
Author Notes

A cool, creamy fruit salad...perfect for those warm days and nights —kikukat

  • Serves 8
Ingredients
  • 1 cup acini di pepe pasta, uncooked
  • water
  • 2 cans mandarin orange segments
  • 1 can (20 oz.) crushed pineapple
  • 1 cup sugar
  • 1/2 teaspoon salt
  • 2 eggs, well beaten
  • 3 tablespoons flour
  • 8 ounces Cool Whip
  • 1 cup maraschino cherries, drained (optional)
In This Recipe
Directions
  1. Bring water to a boil and cook acini di pepe pasta for 9 minutes. Drain.
  2. Drain mandarin oranges and pineapple, reserving 1 1/2 c of juice. Refrigerate mandarin oranges and pineapple.
  3. In a medium saucepan, combine juice with sugar, salt, eggs, and flour. Cook, stirring constantly with a whisk, until thick. Remove from heat.
  4. Add drained pasta to sauce and mix gently. Place in a large, covered bowl, and refrigerate overnight.
  5. Add drained fruit, Cool Whip, and miniature marshmallows to acini di pepe mixture. Combine gently and refrigerate until ready to serve.

See Reviews

See what other Food52ers are saying.

Review