Ingredients:
Ingredient Quantity
Acini de pepe pasta 12 oz
Pineapple tidbits (drained) 2 cans (20 oz each)
Mandarin oranges (drained) 1 can (20 oz)
Granulated sugar 1 cup
All-purpose flour 2 tablespoons
Eggs (beaten) 3
Shredded sweetened coconut 1/2 cup
Mini marshmallows 1 cup
Cool whip (thawed) 8 oz
Instructions:
Cook the Pasta
Boil Water: In a large pot of boiling water, cook the acini de pepe pasta according to the package instructions until al dente.
Drain and Rinse: Drain the pasta and rinse under cold water to cool.
Prepare the Dressing
Combine Ingredients: In a small saucepan, combine the reserved pineapple juice, granulated sugar, all-purpose flour, and beaten eggs.
Cook: Cook over medium heat, stirring constantly, until the mixture thickens to a pudding-like consistency.
Cool: Remove from heat and let cool completely.
Combine Ingredients
Mix Base: In a large mixing bowl, combine the cooked and cooled pasta, drained pineapple tidbits, drained mandarin oranges, shredded sweetened coconut, and mini marshmallows.
Add Dressing
Pour Dressing: Pour the cooled pineapple juice mixture over the pasta and fruit mixture.
Toss: Gently toss until everything is evenly coated with the dressing.
Fold in Cool Whip
Add Cool Whip: Add the thawed cool whip to the salad.
Fold: Gently fold it in until well combined, being careful not to overmix to maintain the salad’s light and fluffy texture.
Chill and Serve
Refrigerate: Cover the bowl with plastic wrap and refrigerate the Frog Eye Salad for at least 1-2 hours, or until chilled and flavors have melded together.
Garnish and Enjoy: Before serving, garnish the salad with additional shredded coconut or mini marshmallows for a decorative touch. Serve chilled and enjoy the sweet and refreshing flavors of Frog Eye Salad!