Frog Eye Salad Recipe

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This recipe for Frog Eye Salad is from The Pfeiffer Family Cookbook 2020, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:	Category: Soups, Stews, Salads and Sauces

Ingredients:	Ingredients: 1 box spezziella macorina, cooked/drained (I use brand De Cecco Acini di pepe, found in pasta isle.) 1 c. sugar 1/2 tsp. salt 2 T. flour 3 beaten eggs 1 lg. container Cool Whip 1 can fruit cocktail (No. 2 1/2) 1 can crushed pineapple (No. 2 1/2) 1 can med. tidbit pineapple 2 cans mandarin oranges 2 1/2 c, fruit juice (drained from above) 1 pkg. miniature colored marshmallows.

Directions:	Directions: Mix juices, sugar, salt, flour, and eggs together well. Cook over low heat until thick. Pour over macorina (de pepe), mix and refrigerate overnight. Also refrigerate drained fruit. Next day, mix together the whipped topping, marshmallows, drained fruit, and macorina (de pepe) mixture. The salad is now ready to serve. This is a large salad so at this point, some may be frozen and used later. Simply thaw, stir well, and serve (I've never frozen it, so not sure how it turns out). Keeps well for a couple weeks.

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Frog Eye Salad Recipe

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Ingredients:

Ingredients:

Directions:

Directions: