"Delicious and easy-to-make frog eye salad: a retro dessert or side salad made with canned fruits, acini de pepe pasta, and whipped topping...."
INGREDIENTS
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1 cup acini di pepe pasta (or pastina pasta)
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1 can (20 ounces) pineapple tidbits (in JUICE (not syrup) drained but RESERVE THE JUICE)
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1 can (20 ounces) crushed pineapple in JUICE, (drained but RESERVE THE JUICE)
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1 large egg
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1 tablespoon white flour
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1/2 teaspoon salt
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1/2 cup white sugar
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1/2 tablespoon freshly squeezed lemon juice
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2 cans (15 ounces EACH) mandarin oranges in JUICE
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1 container (8 ounces) frozen whipped topping (completely thawed (Note 1))
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Optional: 1/3 cup miniature colored marshmallows, 1/2 cup shredded coconut