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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 12 |
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This old time favorite is delicious as a salad or dessert. The recipe uses a tiny round pasta called Acine di' Pepe Ingredients:
frog's eye salad |
1/2 cup granulated sugar |
1 tablespoon all-purpose flour |
1/4 teaspoon salt |
1 (8-ounce) can crushed pineapple, undrained |
1 (20-ounce) can pineapple chunks in its own juice, undrained |
2 (11-ounce) cans mandarin orange segments, drained |
1 large egg, beaten |
2 teaspoons lemon juice |
1 1/3 cups (8 ounces) acine di pepe pasta, uncooked |
3 1/2 cups (8 ounces) frozen non-dairy whipped topping, thawed and divided |
3 cups miniature marshmallows |
1/2 cup flaked coconut |
maraschino cherries (optional) |
Directions:
1. In medium saucepan, stir together sugar, flour and salt.
2. Drain pineapple, reserving juice to equal 1 cup. With whisk, gradually stir juice and egg into sugar mixture. Cook over medium heat, stirring frequently, until mixture comes to a boil. Stir in lemon juice. Cool mixture to room temperature.
3. Meanwhile, cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well.
4. In large bowl, stir together pineapple juice mixture and pasta. Cover; refrigerate several hours or overnight.
5. Add crushed pineapple and chunks, oranges, 2 cups whipped topping, marshmallows and coconut; mix gently and thoroughly. Cover; refrigerate until cold.
6. Top with remaining whipped topping; garnish with cherries, if desired.
7. Makes 12 servings.
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