Serve Frog Eye Salad at your next barbecue party for a yummy, sweet, fruit filled side dish that will be the talk of the party.
Prep Time 3hours
Cook Time 25minutes
Total Time 3hours25minutes
Author Garnish & Glaze
1cupAcini Di Pepe pasta or Pastina
120 ounce can crushed pineapple, juice reserved
120 ounce can tidbits pineapple, juice reserved
124 ounce jar mandarin oranges, drained
2cupsheavy whipping cream
Boil salted water in a large pot of water. Add pasta and cook 10 minutes or until al dente and then drain.
In a medium saucepan, combine reserved juice, sugar, eggs, salt, and flour. Cook until tick, stirring constantly. Remove from heat and add the lemon juice and cooked pasta. Refrigerate for 2-3 hours or overnight.
Beat heavy whipping cream and powdered sugar together with an electric mixer until stiff peaks.
When pasta is cooled, stir in the pineapple, oranges, coconut (optional), 3 cups of the whipped topping, and marshmallows. Mix together and refrigerate until ready to serve.
If serving in individual cups, top with the leftover whipped cream and extra mandarin oranges.