Frog eye salad

 Mom requested this recipe for her birthday, and while I had never made it before, it turned out really well! The texture isn’t for everyone but the flavor combo is so good, so it is definitely worth a try! My mother in law says she also likes to add almonds to the mix, so don’t be afraid to add or take away to your preference. Enjoy!

INGREDIENTS

• 8 ounces Acini De Pepe pasta
• 1 cup pineapple juice (reserved from pineapple tidbits)
• 1/2 cup sugar
• 1 tablespoon flour
• 1/4 teaspoon salt
• 1 egg (beaten)
• 1/2 Tablespoon lemon juice
• 22 ounces mandarin oranges (drained)
• 1 (20 ounce) can pineapple tidbits (drained and reserve juice)
• 1 (8 ounce) can crushed pineapple (drained)
• 1 1/2 cups miniature marshmallows
• 3/4 cup shredded coconut
• 1 (8 ounce) Cool Whip

INSTRUCTIONS

1. Cook the Acini De Pepe pasta according to package directions. When done, rinse under cold water in strainer. Let cool.
2. In a saucepan over medium high heat stir together pineapple juice, sugar, flour, salt and egg. Cook and stir constantly until mixture thickens and is smooth. Remove from heat and stir in lemon juice. Let cool.
3. In a large mixing bowl combine the pasta and thickened mixture.
4. Then gently fold in the mandarin oranges, pineapple tidbits, crushed pineapple, marshmallows and coconut. Fold in Cool Whip.
5. Refrigerate until serving.
6. This recipe can easily be doubled.