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Frog's Eye Salad

Source of Recipe

Sharon Dean my internet friend


List of Ingredients

1/2 cup sugar
1 tablespoon all-purpose flour
1/4 teaspoon salt
1 (8-oz.) can crushed pineapple, undrained
1 (20 oz.) can pineapple chunks in its own juice, undrained
2 (11-oz.) cans mandarin orange segments, drained
1 egg, beaten
2 teaspoons lemon juice
1 1/3 cups (8-oz.) Acine de Pepe Pasta, uncooked
3 1/2 cups (8-oz.) frozen non-dairy whipped topping, thawed and divided
3 cups miniature colored (or all white) marshmallows
1/2 cup flaked coconut
Maraschino cherries (optional)




Recipe

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.

Makes: 12 servings.