Frog Eye Salad

Contributed By: Terry Borden


1 cup sugar
1 (8 ounce) carton Cool Whip, or one cup whipped cream
2 Tsp. flour
1 can mandarin oranges, drained, juices reserved
1 Tsp. salt
1 can pineapple chunks, drained, juices reserved
2 eggs, beaten
1 can crushed pineapple, drained, juices reserved
1 Tsp. lemon juice
1 cup coconut
1 plus cup combined juices drained from canned fruit
1 package Acini de pepe (pasta)
1 cup miniature marshmallows


Combine sugar, flour and salt;
Gradually stir in fruit juice and eggs.
Cook over medium heat until thickened,
Stirring constantly.
Add lemon juice, cool.
Cook pasta in boiling, salted water, adding a little oil.
Boil until tender.
Drain, rinse and cool.
Combine with sauce mixture.
Refrigerate overnight.
Add rest of ingredients.
Can be kept for a week or longer.
Makes a large salad.

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