Ingredients for Frog Eye Salad
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt (plus 1/2 teaspoon for pasta)
- 1 cup pineapple juice
- Egg Yolks
- 2 tablespoons lemon juice
- Water as needed for cooking pasta (follow package directions)
- Cooking Oil
- Acini Di Pepe Pasta
- Mandarin Oranges
- Pineapple Chunks
- 2 cups crushed pineapple (drained)
- Cool Whip
- Miniature Marshmallow
- Coconut
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How to Make Frog Eye Salad
- In a medium saucepan, whisk together 1 cup granulated sugar, 1/4 cup all-purpose flour, and 1/4 teaspoon salt.
- Gradually whisk in 1 cup pineapple juice and 2 large eggs.
- Cook over medium heat, stirring constantly, until the mixture thickens to a pudding-like consistency (about 5-7 minutes).
- Remove from heat and stir in 2 tablespoons lemon juice.
- Pour the sauce into a bowl, cover with plastic wrap pressed directly onto the surface, and refrigerate to cool completely.
- While the sauce chills, cook 1 pound small pasta (such as elbow macaroni) according to package directions. Drain and rinse with cold water until completely cool.
- In a very large bowl, combine the cooled pasta and the cooled sauce, mixing gently to coat.
- Refrigerate the pasta salad, covered, for at least 4 hours, or preferably overnight, to allow the flavors to meld.
- Before serving, gently fold in 2 cups mandarin orange segments, 2 cups crushed pineapple (drained), 1 cup miniature marshmallows, and 1/2 cup chopped pecans or walnuts.
- Refrigerate until chilled. Keeps for up to 1 week refrigerated in an airtight container.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
109g
Fat
20g
Carbs
14g
