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.
Author: Garnish and 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
1/2cupshredded coconut, optional
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.