Frog Eye Salad Recipe
This delicious frog eye salad is creamy, fluffy, and filled with pineapple, mandarin oranges, and marshmallows. It is perfect for bringing to any gathering or potluck. Trust me when I say this will fly off the table!
Servings: 12
Ingredients
- 16 ounces acini de pepe
- 3 egg yolks
- 1/2 cup sugar
- (2) 20 ounces cans of pineapple tidbits
- 1 tablespoon flour
- 1/2 tablespoon cornstarch
- 8 ounces cool whip
- 1 (15 ounce) can mandarin oranges drained
- 1 cup shredded coconut
- 1 cup mini marshmallows
Instructions
- Cook the pasta according to package directions, then drain and set aside.
- In a medium saucepan, add the egg yolks, sugar, juice from your pineapple cans (set aside pineapple), flour, and cornstarch.
- Bring to a low boil and whisk for 4-6 minutes.
- Reduce to a simmer until it starts to thicken.
- Add it to a bowl and put it in the fridge for an hour.
- In a large bowl, add the pasta, pineapple, custard mixture, cool whip, mandarin oranges, shredded coconut, and mini marshmallows.
- Stir everything together until combined.
- Refrigerate for at least an hour, then serve.
Video
Nutrition
Calories: 294kcal | Carbohydrates: 57g | Protein: 7g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 52mg | Sodium: 39mg | Potassium: 116mg | Fiber: 2g | Sugar: 26g | Vitamin A: 125IU | Vitamin C: 5mg | Calcium: 36mg | Iron: 2mg
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