Wednesday, October 8, 2008

Frog Eye Salad


1 cup acini di pepe pasta
1 20 oz. can crushed pineapple
1 15 oz. can mandarin oranges
1 8 oz. container whipped topping
7 oz. mini marshmallows
1 cup white sugar
2 eggs, beaten
½ tsp. salt
3 Tbs. flour
1 10 oz. jar maraschino cherries, drained (optional)


Bring large pot of lightly salted water to a boil. Add pasta & cook for 8-10 mins. or until al dente & drain. Drain pineapple & mandarin oranges, reserving liquid. In medium saucepan, combine fruit liquids (about 1 ½ cups), sugar, eggs, salt, & flour. Cook until thick, stirring constantly. When mixture becomes thick, add cooked pasta & refrigerate overnight. The next day, add pineapple, oranges, whipped topping, & marshmallows. Mix & top with cherries. Keep chilled until served.

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