Frog-Eye Salad

Name: Frog-Eye Salad
Ingredients: 1 c. sugar; 2 Tbsp. flour; 2 1/2 tsp. salt; 1 3/4 c. pineapple juice; 2 eggs, beaten; 1 Tbsp. lemon juice; 9 oz. container Cool Whip; 1 c. miniature marshmallows; 3 qt. water; 1 Tbsp. Crisco oil; 1 (16 oz.) pkg. acini de pepe; 3 cans mandarin oranges, drained; 2 cans pineapple chunks, drained; 1 can crushed pineapple, drained; 1 c. coconut

15 ingredients

9 steps

Ingredients

1 c. sugar
2 Tbsp. flour
2 1/2 tsp. salt
1 3/4 c. pineapple juice
2 eggs, beaten
1 Tbsp. lemon juice
9 oz. container Cool Whip
1 c. miniature marshmallows
3 qt. water
1 Tbsp. Crisco oil
1 (16 oz.) pkg. acini de pepe
3 cans mandarin oranges, drained
2 cans pineapple chunks, drained
1 can crushed pineapple, drained
1 c. coconut

Directions

1

Combine sugar, flour and 1/2 teaspoon salt. Gradually stir in pineapple juice and eggs. Cool to room temperature.
2

Bring water, salt and oil to a boil.
3

Add acini de pepe.
4

Cook until done. Drain and rinse.
5

Cool to room temperature.
6

Combine with egg mixture.
7

Refrigerate overnight in covered airtight container. Add remaining ingredients.
8

Mix lightly but thoroughly. Refrigerate until chilled in covered container.
9

Makes 25 servings.