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Frog Eye Salad Recipe

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This recipe for Frog Eye Salad is from The Neuman-Ladd Family Cookbook , 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:
Ingredients:  
Ingredients:  
1 16 oz box of Acini de Pepe pasta
1 8 oz container Cool Whip
3 16 oz cans Mandarin oranges, drained
1 C flaked coconut or C mini marshmellows
2 20 oz cans pineapple chunks, drained (reserve juice)
1 20 oz can pineapple crushed, drained (reserve juice)

DRESSING:
2 eggs, beaten
1 Tbs lemon juice
1 C sugar
1 Tbs flour
1/2 tsp salt
1 3/4 C pineapple juice
Directions:
Directions:
Cook pasta per directions on box. Drain (in a small hole colander), rinse and let cool. In a saucepan, put sugar, flour and salt. Add reserved pineapple juice, whisk together. Add beaten eggs. Cook on medium heat, stirring constantly until thickened. Add lemon juice and cool to room temperature. In a LARGE bowl, mix pasta with dressing. Cover and refrigerate overnight. Also refrigerate the drained pineapple and oranges. Before serving, combine the pineapple, oranges, coconut and Cool Whip with the pasta and dressing.

 

 

 

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