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Frog Eye Salad

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1/2 cup sugar
1 tablespoon all-purpose flour
1/4 teaspoon salt
1 (8-ounce) can crushed pineapple, undrained
1 (20-ounce) can pineapple chunks in its own juice, undrained
2 (11-ounce) cans mandarin orange segments, drained
1 egg, beaten
2 teaspoons lemon juice
1 1/3 cups (8 ounces)Acine di Pepe Pasta, uncooked
3 1/2 cups (8 ounces) frozen non-dairy whipped topping, thawed and divided
3 cups miniature marshmallows
1/2 cup flaked coconut
Maraschino cherries (optional)
  1. In medium saucepan, stir together sugar, flour and salt.
  2. Drain pineapple, reserving juice to equal 1 cup. With whisk, gradually stir juice and egg into sugar mixture. Cook over medium heat, stirring frequently, until mixture comes to a boil. Stir in lemon juice. Cool mixture to room temperature.
  3. Meanwhile, cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well.
  4. In large bowl, stir together pineapple juice mixture and pasta. Cover; refrigerate several hours or overnight.
  5. Add crushed pineapple and chunks, oranges, 2 cups whipped topping, marshmallows and coconut; mix gently and thoroughly. Cover; refrigerate until cold.
  6. Top with remaining whipped topping; garnish with cherries, if desired.
Makes 12 servings.

1 comments:

I can't cook but i will make sure to pass this recipe along to my husband!

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