Frog Eyed Salad recipe
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- 1 cup white sugar 3 egg yolks 2 tablespoons all-purpose flour 2 cups pineapple juice 1 tablespoon lemon juice 1 (16 ounce) package acini di pepe pasta 2 (20 ounce) cans pineapple chunks 2 (11 ounce) cans mandarin oranges, drained ¾ cup maraschino cherries, chopped 1 (16 ounce) package miniature marshmallows 1 (12 ounce) container frozen whipped topping, thawed
Nutrition Info
- 447 caloriescarbohydrate: 90 gcholesterol: 41 mgfat: 7.2 gfiber: 1.8 gprotein: 5.5 gsaturatedFat: 5.3 gservingSize: -sodium: 50.2 mgsugar: 54.4 gtransFat: : -unsaturatedFat: : -
Directions Frog Eyed Salad
Directions
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In large saucepan over low heat, combine sugar, egg yolks, flour, pineapple juice and lemon juice. Stir and cook until thickened. Remove from heat.
While sauce is cooking, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente, drain and rinse with cold water.
In large bowl, combine cooked mixture with pasta and toss to coat thoroughly. Refrigerate 8 hours or overnight.
Toss pasta with pineapple, mandarin oranges, maraschino cherries, marshmallows and whipped topping. Refrigerate until serving.