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frog-eyed salad

tbarnett120 avatar
Recipe by
tammy barnett
@tbarnett120
Pillager, MN

I made this for Christmas last year and everyone loved it. A great side dish for anytime of the year.

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yield 6 -8
method Refrigerate/Freeze

Ingredients For frog-eyed salad

  • 8 oz
    creamette acini di pepe, uncooked
  • 1
    egg
  • 1/2 c
    sugar
  • 1 Tbsp
    flour
  • 1/4 tsp
    salt
  • 15 1/4 oz
    crushed pineapple, drained, reserving juice
  • 16 oz
    fruit cocktail, canned, drained
  • 1 c
    mini marshmallows
  • 1 c
    whipping cream, whipped

How To Make frog-eyed salad

  • 1
    Cook Acini di Pepe as package directs; drain. In heavy saucepan, beat egg with wire wisk until foamy. Stir in sugar, flour, salt and reserved pineapple juice. Over low heat, cook and stir until thickened and bubbly.
  • 2
    Ina large bowl, combine pasta with egg mixture. Chill thoroughly, about 1 hour. Stir in pineapple, fruit cocktail and marshmallows. Fold in whipped cream. Cover; chill thoroughly. Stir before serving.
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