Ingredients:
Ingredient Quantity
Acini de Pepe Pasta 12 oz
Pineapple Tidbits 2 (20 oz each)
Mandarin Oranges 1 (20 oz) can
Granulated Sugar 1 cup
All-Purpose Flour 2 tablespoons
Eggs 3
Shredded Coconut 1/2 cup
Mini Marshmallows 1 cup
Cool Whip 8 oz
Instructions:
Cook the Pasta:
In a large pot of boiling water, cook 12 oz of acini de pepe pasta according to the package instructions until al dente.
Drain the cooked pasta and rinse it under cold water to cool.
Prepare the Dressing:
In a small saucepan, combine the reserved juice from 2 (20 oz each) cans of pineapple tidbits, 1 cup of granulated sugar, 2 tablespoons of all-purpose flour, and 3 beaten eggs.
Cook the mixture over medium heat, stirring constantly, until it thickens to a pudding-like consistency.
Remove the saucepan from heat and let the dressing cool completely.

Combine Ingredients:
In a large mixing bowl, combine the cooled pasta, drained pineapple tidbits, 1 (20 oz) can of drained mandarin oranges, 1/2 cup of shredded sweetened coconut, and 1 cup of mini marshmallows.
Add Dressing:
Pour the cooled pineapple juice mixture over the pasta and fruit mixture in the mixing bowl.
Gently toss everything together until all ingredients are evenly coated with the dressing.
Fold in Cool Whip:
Add 8 oz of thawed Cool Whip to the salad.
Gently fold the Cool Whip into the mixture until well combined. Be careful not to overmix to maintain the salad’s light and fluffy texture.

Chill and Serve:
Cover the bowl with plastic wrap and refrigerate the Frog Eye Salad for at least 1-2 hours, or until chilled and the flavors have melded together.
Garnish and Enjoy:
Before serving, garnish the salad with additional shredded coconut or mini marshmallows for a decorative touch.
Serve the chilled Frog Eye Salad and enjoy its sweet and refreshing flavors!