Frog Eye Salad

This is one of my all-time favorite recipes. It's best the first day you make it and lasts for 3-4 days in the fridge. It does NOT freeze well. This makes a HUGE batch, but I never seem to have any trouble finding friends that would like to take some home. :) This large batch is also perfect for taking to potlucks, because it feeds so many people.

Frog Eye Salad

2 Tbsp flour
1 cup sugar
1 ¾ cups pineapple juice
2 eggs, beaten
¾ tsp salt
1 Tbsp lemon juice
2 cups (1 box) acini de pepe pasta
2 cans crushed pineapple
1 can pineapple tidbits
3 14-oz cans mandarin oranges (or 3 11-oz cans)
2 cups grapes, halved
1 9-oz carton Cool Whip (I sometimes add an extra 1/3 carton)
1 cup coconut
1 cup miniature marshmallows

In a medium sauce pan, combine flour, sugar, salt, pineapple juice and beaten eggs. After straining out the pineapple juice for the sauce, refrigerate the pineapple to add later. Heat over medium, stirring frequently with a whisk, until thickened. Remove from heat and add lemon juice. Pour into large bowl and let cool.

In a large sauce pan, cook acini de pepe according to package directions. Drain and add to the sauce. Gently fold to combine pasta and sauce. Cover with saran wrap (directly touching to avoid forming a “skin”) and refrigerate until cold (all day or overnight).

Before serving, stir to break apart pasta. Add pineapple, mandarin oranges, grapes, coconut, marshmallows and cool whip. Stir gently to combine. Serve cold.

This is what it looks like after refrigerated -- all congealed together.

This is what it looks like after you've broken it apart with a mixing spoon.After the fruit has been folded in:Next add coconut and marshmallows.

Adding cool whip last keeps it fluffy.I always transfer to a clean bowl for serving, because it's looks yummier!

EAT!