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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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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 6104 Calories from Fat 958

% Daily Value*

Total Fat 103 g158.6%

Saturated Fat 71.1 g355.6%

Trans Fat 0 g

Cholesterol 423 mg141%

Sodium 5340.5 mg222.5%

Total Carbohydrates 1204 g401.3%

Dietary Fiber 51.1 g204.5%

Sugars 728.8 g

Protein 94 g187.3%

Vitamin A 255.7% Vitamin C 863.8%

Calcium 24.4% Iron 95.1%

*Based on a 2000 Calorie diet

Frog Eye Salad Recipe