Frog Eyed Salad recipe

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Ingredients

1 cup white sugar
3 egg yolks
2 tablespoons all-purpose flour
2 cups pineapple juice
1 tablespoon lemon juice
1 (16 ounce) package acini di pepe pasta
2 (20 ounce) cans pineapple chunks
2 (11 ounce) cans mandarin oranges, drained
¾ cup maraschino cherries, chopped
1 (16 ounce) package miniature marshmallows
1 (12 ounce) container frozen whipped topping, thawed

Nutrition Info

447 calories
carbohydrate: 90 g
cholesterol: 41 mg
fat: 7.2 g
fiber: 1.8 g
protein: 5.5 g
saturatedFat: 5.3 g
servingSize: -
sodium: 50.2 mg
sugar: 54.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In large saucepan over low heat, combine sugar, egg yolks, flour, pineapple juice and lemon juice. Stir and cook until thickened. Remove from heat.

  2. While sauce is cooking, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente, drain and rinse with cold water.

  3. In large bowl, combine cooked mixture with pasta and toss to coat thoroughly. Refrigerate 8 hours or overnight.

  4. Toss pasta with pineapple, mandarin oranges, maraschino cherries, marshmallows and whipped topping. Refrigerate until serving.

Recipe Yield

15 cups

Recipe Note

If you want your kids to eat fruits and pasta get them to help with this. My aunt made this for my oldest son.

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