Frog Eye Salad

Frog Eye Salad

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Side dish dessert salad
Cuisine American
Servings 12


  • 1 C Sugar
  • 2 T flour
  • 2 1/2 t salt
  • 1 3/4 C unsweetened pineapple juice
  • 2 eggs beaten
  • 1 T lemon juice
  • 3 quarts water
  • 1 T vegetable oil
  • 1 16 oz. package acini di pepe pasta
  • 3 11 oz. cans mandarin oranges drained
  • 2 20 oz. cans pineapple tidbits drained
  • 1 20 oz. can pineapple crushed
  • 1 8 oz. container frozen whipped topping thawed
  • 1 C miniature marshmallows
  • 1 C shredded coconut


  • In a sauce pan, combine sugar, flour, 1/2 teaspoon salt, pineapple juice and eggs. Stir and cook over medium heat until thicekend. Remove from heat; add lemon juice and cool to room temperature.
  • Bring water to a boil, add oil and remaining salt. Cook pasta until al dente. Rinse under cold water and drain.
  • In a large bowl, combine the pasta, egg mixture, mandarin oranges, pineapple and whipped topping. Mix well and refrigerate overnight or until chilled. Before serving, add marshmallows and coconut.
  • Toss and serve.


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