No there are no real frog-eyes in this salad. I am assuming the name comes from someones remark about the texture of the sweet and flavorful salad. It is a favorite at holiday dinners and potlucks at our house.
1 cup Acini de pepe pasta (uncooked)
follow the directions to cook and cool
1 20 oz can crushed Pineapple; drain and reserve juice
1 15 oz can Mandarin Oranges; drain and reserve juice
1 8 oz container Cool Whip toppings
7 oz Miniature Marshmallows
1 cup White Sugar
2 Eggs, beaten
1/2 teaspoon Salt
3 Tablespoon Flour
Optional 1 10 oz jar Maraschino Cherries
Cook and drain pasta. Put pasta in boiling water and cook 9 minutes for al dente pasta.
In a medium sauce pan combine pineapple juice, mandarin orange juice and water to equal 1 & 1/2 cups, add sugar, eggs, salt, and flour.
Hint: To keep the flour from causing lumps in the sauce mix the salt, flour, and sugar together in the pot then pour in the liquid stirring and mixing until incorporated and fluffy from eggs. If you forget this step don’t despair, in a bowl place the flour and add 4 tablespoons of liquid mix to a thick paste. Add more juice and whisk until a thin liquid. Mix with the rest of the ingredients.
Cook in a pot until thick, stir constantly. It will boil so be careful. Once thick remove from heat. Add fruit and pasta to juice sauce. Mix together and refrigerate over night. The next day add whipped topping and marshmallow. Fold together and refrigerate until serving. It is best the next day after adding marshmallow.
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