Frog Eye Salad
This recipe was given to me by my friend Nicole who stumble upon it somewhere and it has become our all time favorite.
I started serving this dessert to friends in the neighborhood and they all had an issue with the name Frog Eye Salad so the gang tried to renamed it Greenbrier Salad after our development but the name never seemed to stick.
½ cup of sugar
1-tablespoon flour
¼ teaspoon salt
1 – 20oz. can of pineapple chunks, undrained
1 – 8oz. crushed pineapple, undrained
1 egg, beaten
2 teaspoons lemon juice
1 1/3 cups Acine di Pepe pasta, uncooked
1 – 11oz. cans mandarin oranges, drained
3 ½ cups cool whip, thawed
½ cup flaked coconut (I prefer to leave this out)
Maraschino cherries
3 cups of miniature marshmallows (I usually leave these out also)
1. In a medium saucepan, combine the sugar, flour and salt.
2. Drain pineapple reserving enough just to make 1 cup and with whisk gradually add to sugar mixture along with beaten egg.
3. Cook over medium heat stirring occasionally until mixture comes to a boil. Stir in lemon juice and remove from heat allowing mixture to cool.
4. In the meantime, cook pasta according to box directions. Rise with cold water and drain immediately.
5. In a large bowl, combine pineapple juice mixture and pasta. Cover and refrigerate for several hours or overnight.
6. Add crushed pineapple and pineapple chunks, oranges and 2 cups of whipped topping, marshmallows and coconut and mix. (I usually leave out the coconut and marshmallow and I always add the whole container of cool whip and maybe a bit more)
7. Cover and refrigerate until cold. Garnish with cherries and serve.
