Frog Eye Salad Recipe: A Sweet Pasta Dessert

Ingredients

• 1.75 cups unsweetened pineapple juice
• 1 cup white sugar
• 2 eggs, beaten
• 2 tablespoons all-purpose flour
• 2.5 teaspoons salt, divided
• 1 tablespoon lemon juice
• 1 tablespoon vegetable oil
• 1 (16 ounce) package acini di pepe pasta
• 3 (11 ounce) cans mandarin oranges, drained
• 2 (20 ounce) cans pineapple tidbits, drained
• 1 (20 ounce) can crushed pineapple, drained
• 1 (8 ounce) container frozen whipped topping, thawed
• 1 cup miniature marshmallows
• 1 cup shredded coconut

Instructions

1. Prepare all the necessary ingredients.
2. In a saucepan, mix pineapple juice, sugar, eggs, flour, and a pinch of salt (1/2 teaspoon). Continuously stir while cooking over medium heat until the mixture thickens to your desired consistency.
3. Take the saucepan off the heat and stir in lemon juice. Allow the mixture to cool to room temperature, approximately 1 hour.
4. In a large pot, bring water to a rolling boil. Add oil and the remaining salt (2 teaspoons). Introduce the pasta and cook until it reaches an al dente texture, usually around 5 to 7 minutes. Drain the pasta and rinse thoroughly under cold water.
5. In a large mixing bowl, combine the cooked pasta, cooled egg mixture, mandarin oranges, pineapple tidbits, crushed pineapple, and whipped topping. Ensure all ingredients are well incorporated. Cover the bowl and refrigerate for at least 8 hours, or preferably overnight, to allow the flavors to meld.
6. Just before serving, gently fold in marshmallows and coconut. Toss lightly to combine, then serve chilled and enjoy!

Nutrition

• Calories: 581 kcal
• Fat Content: 11 g
• Fiber Content: 4 g
• Sugar Content: 75 g
• Sodium Content: 648 mg
• Protein Content: 9 g
• Cholesterol Content: 37 mg
• Carbohydrate Content: 114 g
• Saturated Fat Content: 7 g
• Unsaturated Fat Content: 0 g