Frog Eye Salad
Author: 
 
Ingredients
  • 1 (12 ounce) box acini di pepe (can use
  • 1 cup sugar
  • 1¾ cup pineapple juice*
  • 2 egg yolks
  • 2 tablespoons flour
  • 2 teaspoon salt
  • 1 (20 ounce) can crushed pineapple, drained
  • 1 (20 ounce) can pineapple chunks or tidbits, drained
  • 2 (11 ounce) cans mandarin oranges, drained
  • 1 (8 ounce) container cool whip
  • 1 (10 ounce) package mini marshmallows
  • 1 cup coconut, optional
Instructions
  1. Cook the pasta according to package directions. Drain (I used a mesh strainer so I wouldn't loose any of the pasta). Put the cooked and rinsed pasta in a large bowl and set aside.
  2. In a medium saucepan, combine the sugar, pineapple juice, egg yolks, flour and salt with a whisk. Bring to a boil over low heat and cook until thick. Remove from heat and pour over the pasta and combine. Refrigerate overnight.
  3. When ready to serve, stir in the pineapple and oranges, then cool whip and marshmallows.
Notes
*I used 2 (6 ounce) cans of pineapple juice (that come in a 6 pack) and then added ¼ cup of the juice from the pineapple chunks to get my 1¾ cup pineapple juice. You can also buy the large can of pineapple juice and measure out 1¾ cups then freeze in a freezer safe ziploc bag for future use.
Recipe by Baked in AZ at http://bakedinaz.com/frog-eye-salad/