Frog Eye Salad

Fun to make and eat! Lately I have found that Smith’s carries Kroger-brand acini di pepe in their dry pasta section

Pineapple Sauce

  • 2 cups white sugar
  • 4 Tablespoons flour
  • 1/2 teaspoon salt
  • 3 and 1/2 cups unsweetened pineapple juice ( buy a large can of juice or just use all the reserved juice)
  • 3 eggs
  • 1 and 1/2 Tablespoons lemon juice

Pasta

  • 1 (16 ounce) package acini di pepe pasta

Fruit, whipped topping and mallows

  • 3 (11 ounce) cans mandarin oranges, drain and discard juice
  • 1 (20 ounce) can crushed pineapple, drain and save juice
  • 2 (20 ounce) cans pineapple tidbits, drain and save juice
  • 1 (8 ounce) container frozen whipped topping, thawed
  • 1 to 2 cups miniature marshmallows 
  1. PLACE whipped topping in the fridge to thaw -OR- if serving the salad the same day, spoon frozen whipped topping on a large plate, chop it into a few pieces and place in the fridge until step 6.
  2. DRAIN both varieties of pineapple into a bowl. Set pineapple aside.
  3. COMBINE in a saucepan: 2 cups sugar, 4 Tablespoons flour, 1/2 teaspoon salt, 3-1/2 cups pineapple juice and 3 eggs. Stir and cook over medium heat until thickened. Remove from heat; add 1-1/2 Tablespoons lemon juice and set aside. 
  4. BRING water to a boil in a medium size pan. Cook pasta until al dente. Drain into a fine strainer.
  5. COMBINE the warm pineapple sauce and warm pasta in a large bowl. Mix well and refrigerate overnight or until chilled.
  6. ADD mandarin oranges, pineapple and whipped topping and marshmallows. Stir together and serve. 
Drain the cans of pineapple and set aside
COMBINE in a saucepan: sugar, flour, salt, pineapple juice and eggs.
Stir and cook over medium heat until thickened. Remove from heat; add lemon juice and set aside to cool. 
COMBINE the pasta and pineapple sauce in a large bowl. Mix well and refrigerate overnight or until chilled.
Before serving add mandarin oranges, pineapple and whipped topping and marshmallows.