Frog Eye Salad
submitted by: Sharla Nielson
serves: 8-12 servings
Ingredients:
1 package (16 oz.) Acini de Pepe Pasta
1 tablespoon butter
2 beaten eggs
1 cup sugar
1 tablespoon lemon juice
1 3/4 cup pineapple juice
1 or 1/2 teaspoon salt
1 1/2 tablespoons cornstarch
12 oz Cool Whip
3 cans (11 oz.) Mandarin oranges
2 cups Mini Marshmallows
1 can (20 oz.) crushed pineapple
2 cans (20 oz.) pineapple chucks
Directions:
Boil pasta. Rinse with cold water. Drain and cool. Bring to boil eggs, sugar mixed with corn starch, lemon juice, pineapple juice and salt. Once thickened take of burner. Let cool. Mix pasta and all other ingredients together. Refrigerate overnight.
