Best Frog Eye Salad
Silky, creamy, pebbly and fruity, this frog eye salad recipe is simply irresistible. It's a perfect accompaniment for any meal. Make plenty. You'll love the leftovers too.
Prep Time 15 minutes mins
Cook Time 10 minutes mins
- 1 1/3 cups acini de pepe pasta, cooked, then drained and cooled
- 1 cup sugar
- 2 Tb flour
- 1/2 tsp salt
- 2 large eggs, beaten
- 1 1/2 cups juice from *drained pineapple
- 1 tsp lemon juice
- 1 can crushed pineapple, drained (reserve*)
- 1 can fruit cocktail, drained
- 1 can mandarin oranges, drained
- 1/2 cup mini marshmallows (optional)
- 1 1/2 cup whipped cream
Mix together sugar, flour and salt
Drain all fruit well (other canned fruits can be used too).
Gradually stir 2 beaten eggs and fruit juices into dry ingredients in saucepan. Cook and stir until thickened. Add lemon juice and let cool.
Add fruit to cooled mixture and (optional, depending on your marshmallow preferences) marshmallows.
Fold in whipped cream.
Refrigerate overnight.
Serve while cold and settle back for compliments!