Frog-Eye Salad
Source of Recipe
recipecircus-sandy greathouse
List of Ingredients
1/2 cup sugar
1 tablespoon all-purpose flour
1/4 teaspoon salt
1 can pineapple chunks (20-oz.) -- undrained
1 can crushed pineapple (8-oz.) -- undrained
1 egg -- beaten
2 teaspoons lemon juice
8 ounces acini de pepe (tiny seed pasta) -- uncooked
2 cans Mandarin oranges (11-oz. ea.) -- drained
8 ounces Cool Whip non-dairy whipped topping -- thawed and divided
3 cups miniature marshmallows
1/2 cup flaked cocout
Maraschino cherries
Recipe
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 a 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.
12 servings (about 1 cup each)
Source: Hershey Kitchens
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