Frog Eye Salad

Name: Frog Eye Salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 24 servings (3/4 cup each).
Ingredients: 1 cup sugar; 2 tablespoons all-purpose flour; 1/2 teaspoon salt; 1-3/4 cups unsweetened pineapple juice; 2 large eggs, lightly beaten; 1 tablespoon lemon juice; 1 package (16 ounces) acini di pepe pasta; 3 cans (11 ounces each) mandarin oranges, drained; 2 cans (20 ounces each) pineapple chunks, drained; 1 can (20 ounces) crushed pineapple, drained; 1 cup miniature marshmallows; 1 cup sweetened shredded coconut; 1 carton (12 ounces) frozen whipped topping, thawed; Maraschino cherries, optional

TOTAL TIME: Prep: 35 min. + chilling YIELD: 24 servings (3/4 cup each).

This frog eye salad recipe gets its name from the tiny acini di pepe pasta that looks like frog eyes when folded in with fruit and a creamy dressing. As much or as little Cool Whip can be added to taste, and if I have some mandarin oranges or maraschino cherries, I add a few to the top. My friends say this side dish is good enough to be a dessert! —Elaine Bailey, Bloomfield, Indiana

Ingredients

1 cup sugar
2 tablespoons all-purpose flour
1/2 teaspoon salt
1-3/4 cups unsweetened pineapple juice
2 large eggs, lightly beaten
1 tablespoon lemon juice
1 package (16 ounces) acini di pepe pasta
3 cans (11 ounces each) mandarin oranges, drained
2 cans (20 ounces each) pineapple chunks, drained
1 can (20 ounces) crushed pineapple, drained
1 cup miniature marshmallows
1 cup sweetened shredded coconut
1 carton (12 ounces) frozen whipped topping, thawed
Maraschino cherries, optional

Directions

1. In a small saucepan, combine sugar, flour and salt. Gradually stir in pineapple juice. Bring to a boil, stirring constantly. Stir a small amount of hot mixture into eggs; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in lemon juice.
2. Transfer to a large bowl. Cool to room temperature without stirring. Cover surface of dressing with waxed paper; refrigerate until cooled.
3. Cook pasta according to package directions; drain and rinse in cold water. Place in a very large bowl; stir in oranges, pineapple, marshmallows, coconut and dressing. Fold in whipped topping. Cover and refrigerate until chilled. If desired, garnish with cherries.

Nutrition Facts

3/4 cup: 240 calories, 5g fat (4g saturated fat), 16mg cholesterol, 72mg sodium, 47g carbohydrate (30g sugars, 2g fiber), 4g protein.