Recipe Frog Eye Salad
Frog Eye Salad
Ingredients
1 ¾ cups unsweetened pineapple juice, 1 cup white sugar, 2 eggs, beaten, 2 tablespoons all-purpose flour, 2 ½ teaspoons salt, divided, 1 tablespoon lemon juice, 1 tablespoon vegetable oil, 1 (16 ounce) package acini di pepe pasta, 3 (11 ounce) cans mandarin oranges, drained, 2 (20 ounce) cans pineapple tidbits, drained, 1 (20 ounce) can crushed pineapple, drained, 1 (8 ounce) container frozen whipped topping, thawed, 1 cup miniature marshmallows, 1 cup shredded coconut
Instructions
Cook pineapple juice, sugar, eggs, flour, and salt in a saucepan until thickened, then add lemon juice and cool. Boil the pasta until al dente, drain, and rinse before combining with the cooled egg mixture, oranges, pineapple, and whipped topping. After chilling the mixture for at least 8 hours, stir in marshmallows and coconut just before serving.
Nutrition
Total Fat 11g 14%, Saturated Fat 7g 37%, Cholesterol 37mg 12%, Sodium 648mg 28%, Total Carbohydrate 114g 41%, Dietary Fiber 4g 14%, Total Sugars 75g, Protein 9g, Vitamin C 30mg 150%, Calcium 55mg 4%, Iron 3mg 18%, Potassium 388mg 8%
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