Frog Eye Salad
Old Fashioned Frog Eye Salad is made with little pasta balls, a cooked pudding sauce, canned fruit and then fluffed with mini marshmallows and Cool Whip. It is made the day before.
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Servings: 8
Equipment
- 1 whisk
Ingredients
- 1 cup Acini Di Pepe pasta
- 1 (20 oz.) can pineapple tidbits
- 2 (11 oz.) cans mandarin oranges
- ¾ cup sugar
- 3 Tablespoons All-purpose flour
- 2 egg whites (separated, yolks discarded)
- 2 cups miniature marshmallows
- 1 cup Cool Whip, thawed (Add more to taste and use some for serving on top)
- maraschino cherries, drained *optional
Instructions
- In a pot, bring 5-6 cups of water to a rolling boil. Add pasta and cook about 15 minutes. (optional* may add ½ teaspoon salt to the boiling water)
- Drain pasta in a colander and rinse with cold water. Pour into a large bowl, cover and refrigerate to chill overnight.
- Drain the cans of pineapple and oranges, reserving the juice. Place the fruit in the refrigerator to chill overnight.
- Pour juice in a medium sauce pan. Whisk together the juices, sugar, flour, and egg whites.
- Turn on heat to Medium-Low and continuously whisk until mixture thickens to a hot pudding consistency. Remove from heat and let cool.
- Pour pudding sauce into a bowl, cover and refrigerate over night.
- The next morning, drain fruit in colander again. Pour pudding sauce on pasta, along with the fruit. Fold in the marshmallows and Cool Whip. Serve with Cool Whip and Cherry on top.
Notes
Add cherries as decoration on top, or *Drain ½ cup maraschino cherries. Dab onto a paper towel to dry them, stems removed, cut in half and fold into the salad.