frog-eyed salad

Name: Frog-Eyed Salad
Yield: 6
Cuisine: American
Ingredients: 8 ounce(s) creamette acini di pepe, uncooked; 1 - egg; 1/2 cup(s) sugar; 1 tablespoon(s) flour; 1/4 teaspoon(s) salt; 15 1/4 ounce(s) crushed pineapple, drained, reserving juice; 16 ounce(s) fruit cocktail, canned, drained; 1 cup(s) mini marshmallows; 1 cup(s) whipping cream, whipped

9 Pinches

tammy barnett

Pillager, MN

Updated on Apr 27, 2016

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

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cook time

method Refrigerate/Freeze

yield 6-8 serving(s)

Ingredients

8 ounces creamette acini di pepe, uncooked
1 - egg
1/2 cup sugar
1 tablespoon flour
1/4 teaspoon salt
15 1/4 ounces crushed pineapple, drained, reserving juice
16 ounces fruit cocktail, canned, drained
1 cup mini marshmallows
1 cup whipping cream, whipped

How To Make frog-eyed salad

Step 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.

Step 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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