Frog's Eye Salad Recipe

Frog's Eye Salad Recipe from the Video

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Serves: 5

   1 package acinni de pepe pasta
   2 20-ounce cans crushed pineapple
   1 20-ounce can pineapple chunks
   1 ¾ cups pineapple juice (use juice from the canned pineapple)
   2 tablespoons flour
   1 cup sugar
   1 tablespoon lemon juice
   1/3 teaspoon salt
   3 11-ounce cans mandarin orange segments
   1 small jar maraschino cherries, drained and rinsed
   1 cup coconut
   1 9-ounce carton cool whip
   3 cups miniature marshmallows

Follow package directions to cook pepe pasta. While water is boiling, drain the juice from all 3 cans of pineapple into a separate pan. Put pineapple into a large mixing bowl and set aside. Combine flour and sugar and add to pineapple juice, along with lemon juice, and salt. - Cook until it thickens to a syrup consistency. When pasta is done cooking, strain and rinse in cold water until cool. Add pasta and thickened syrup to the pineapple. Let sit overnight (or at least 3 hours). Fold in oranges, cherries, coconut, cool whip and marshmallows. Salad is ready to serve.

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