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Frogs Eye Salad |
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Serves: 5 Print this RecipeBecky Hunt 1 cup sugar 2 tablespoons flour 1/4 teaspoon salt 1 3/4 cups pineapple juice 1 tablespoon lemon juice 1 package acinni de pepe pasta 3 (11-ounce) cans mandarin oranges segment 1 (20-ounce) can pineapple chunks 2 (20-ounce) cans crushed pineapple 1 (9-ounce) carton whipped cream 3 cups miniature marshmallows 1 cup flaked coconut Combine first six ingredients in a medium sauce pan and cook until it starts to thicken. Cook drain, and rinse pasta until cool. Combine pasta with pineapple and let set four hours or over night. After set add the remaining 6 ingredients. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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