Frog's Eye Salad Recipe

This old time favorite is delicious as a salad or dessert. The recipe uses a tiny round pasta called Acine di' Pepe (like orzo, but round) which gives it an interesting texture similar to tapioca.

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)

In medium saucepan, stir together sugar, flour and salt.
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.
Meanwhile, cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well.
In large bowl, stir together pineapple juice mixture and pasta. Cover; refrigerate several hours or overnight.
Add crushed pineapple and chunks, oranges, 2 cups whipped topping, marshmallows and coconut; mix gently and thoroughly. Cover; refrigerate until cold.
Top with remaining whipped topping; garnish with cherries, if desired.

Makes 12 servings.