Frog Eye Salad
Frog eye salad: acini di pepe pasta in a cooked pineapple custard with pineapple tidbits, crushed pineapple, mandarin oranges, whipped topping, mini marshmallows and coconut, chilled at least 2 hours. Serves 24.
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Ingredients
- 2 cans pineapple tidbits 20 ounces each, drained, juice reserved
- 1 can crushed pineapple 20 ounces, drained, juice reserved
- 3 cans mandarin oranges 11 ounces each, drained, juice discarded
- 1 3/4 cups pineapple juice reserved from the drained pineapple
- 1 cup sugar
- 2 tablespoons all-purpose flour
- 2 large eggs beaten
- 1/2 teaspoon salt
- 1 tablespoon lemon juice
- 1 package acini di pepe pasta 16 ounces
- 1 container frozen whipped topping 8 ounces, thawed
- 1 cup miniature marshmallows
- 1 cup coconut sweetened, shredded or flaked
Instructions
- Drain the juice from the pineapple tidbits, crushed pineapple and mandarin oranges, very well. Keep the pineapple juice, since you need 1 3/4 cups of it for the custard, and discard the mandarin juice. Set the fruit and juice aside.
- Combine the flour, sugar and salt in a medium saucepan. Stir in the reserved pineapple juice and the beaten eggs. Cook over low heat, stirring frequently, until thickened and the custard reaches 160°F on a food thermometer. Stir in the lemon juice and cool the custard completely in the refrigerator.
- Cook the acini di pepe according to the package directions. Drain, rinse with cold water and pour it into a large bowl.
- Stir the cooled custard, drained pineapple tidbits, crushed pineapple and mandarin oranges into the pasta. Gently fold in the whipped topping, marshmallows and coconut, without overmixing.
- Move the salad to an airtight container and refrigerate at least 2 hours before serving. Serve cold.
Notes
Keep refrigerated in an airtight container up to 3 days. Keep cold at a potluck and don't leave it out more than 2 hours (1 hour above 90°F). Not for freezing.
Nutrition
Serving: 1servingCalories: 216kcalCarbohydrates: 43.5gProtein: 3.7gFat: 3.7gSodium: 75mgFiber: 1.4gSugar: 26g
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