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My aunt used to make this Frog Eye Salad all the time for family gatherings and it became a family favorite and we make it all the time for our large family gatherings. It makes a LOT so it’s perfect for pot lucks or BBQ’s or other get-togethers where there will be a lot of people. When my kids were younger they thought it was actual “Frog’s Eyes” and were afraid to try it. So I would call it “Pasta Fruit Salad” and told them there were marshmallows and whipped cream in there and they tried it and loved it. You can also add toasted pecans for an extra crunch. I tend to leave those out when I take it to pot lucks because I never know if someone has a nut allergy.

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Prep Time: 1 Hour
Cook Time: 20 Minutes
Total Time: 1 Hour and 20 Minutes
Servings: 24

Ingredients:

  • PART 1:
  • 2 (20 oz each) cans Pineapple Tidbits, drained (reserve juice)
  • 1 (20 oz each) can crushed Pineapple, drained (reserve juice)
  • 3 (11 oz each) cans Mandarin oranges, drained (juice discarded)
  • PART 2:
  • 1 3/4 cup reserved pineapple juice
  • 1 cup sugar
  • 2 Tbsp flour
  • 2 eggs, beaten
  • 1/2 tsp. salt
  • 1 Tbsp lemon juice
  • PART 3:
  • 1 (16-oz) pkg. Acini de Pepe Pasta
  • PART 4:
  • 1 (8 oz) container Cool Whip
  • 1 cup miniature marshmallows
  • 1 cup coconut

Instructions:

  1. PART 1:
    Drain juice from pineapple and oranges reserving the pineapple juice - you will need 1 ¾ cups; set aside.

  2. PART 2:
    Combine flour, sugar and salt in a medium saucepan. Stir in pineapple juice and eggs. Cook over low heat, stirring frequently, until thickened. Add the lemon and juice and cool.

  3. PART 3:
    Prepare Pasta according to package directions. Drain, rinse with cold water, and pour into a large bowl.

  4. PART 4:
    Combine Pasta, thickened juice mixture, cool whip, marshmallows and coconut. Store in refrigerator in airtight container. Will keep for up to 3 days, then it starts to break down.

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