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Frog eye salad recipe

Simply because this site is about frogs! Why not create a wonderful fruit and pasta salad with the wonderful name of frog eye salad!

200g white sugar

15g all-purpose flour

15g salt

415 ml unsweetened pineapple juice

2 eggs, beaten

15 ml lemon juice

2835 ml water

15 ml vegetable oil

448 g 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

224g frozen whipped topping, thawed

50g miniature marshmallows

75g shredded coconut

DIRECTIONS In a saucepan, combine sugar, flour, 1/2 teaspoon salt, pineapple juice and eggs. Stir and cook over medium heat until thickened. Remove from heat; add lemon juice and cool to room temperature. Bring water to a boil, add oil, remaining salt and cook pasta until al dente. Rinse under cold water and drain. In a large bowl, combine the pasta, egg mixture, mandarin oranges, pineapple and whipped topping. Mix well and refrigerate overnight or until chilled. Before serving add marshmallows and coconut. Toss and serve.

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