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Frog Eye Salad

Party.Freak's picture
  Sugar 1 Cup (16 tbs)
  Flour 2 Tablespoon
  Salt 2 1⁄2 Teaspoon
  Pineapple juice 1 3⁄4 Cup (28 tbs)
  Eggs 2 , beaten
  Lemon juice 1 Tablespoon
  Water 3 Quart
  Canned crushed pineapple 20 Ounce, drained (1 Can)
  Cool whip 9 Ounce (1 Container)
  Mini marshmallows 1 Cup (16 tbs)
  Coconut 1 Cup (16 tbs)
  Oil 1 Tablespoon
  Acini de pepe 1 Pound (1 Box, Located Near Noodles In Grocery Store)
  Canned mandarin oranges 33 Ounce, drained (3 Cans, 11 Ounce Each)
  Canned pineapple chunks 40 Ounce, drained (2 Cans, 20 Ounce Each)

Combine sugar, flour and 1/2 teaspoon salt.
Gradually stir in pineapple juice and eggs.
Cook over medium heat, stirring until thick.
Add lemon juice.
Cool to room temperature.
Bring water and rest of salt and oil to a boil.
Add acini de pepe.
Cook to a rolling boil until done.
Drain and rinse with water.
Cool to room temperature.
Combine egg mixture with acini.
Mix lightly but thoroughly.
Refrigerate overnight in airtight container.
Add remaining ingredients and mix lightly but thoroughly.
Refrigerate until cool in airtight container.Will keep a week in refrigerator in an airtight container.
Can be frozen but may change texture.

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Frog Eye Salad Recipe