Karen’s Frog Eye Salad


1 cup sugar

2 Tbsp. Flour

2 1/2 tsp salt

1 3/4 C pineapple juice

2 beaten eggs

1 Tbsp. Lemon juice

3 qts. Water

1 Tbsp. Cooking oil

1 16 oz. box Acini di pepe pasta – (Safeway has a -De Cecco brand)

3 11oz. cans mandarin oranges – drained

1 20 oz. can pineapple chunks – drained (I use

-all crushed)

1 20 oz. can crushed pineapple – drained

1 9 oz carton whipped topping

1 cup miniature marshmallows

1 cup coconut


Combine sugar, flour and 1/2 tsp of the salt. Gradually stir in pineapple juice (drained from the cans) and eggs. Cook over moderate heat, stirring until thickened. Add lemon juice. Cool mixture to room temperature.

Bring water, remaining 2 tsp of salt, and oil to boil. Add Acini Pepe.  Cook for 11 minutes or until pasta is done. Drain pasta, rinse with water, drain again, and cool to room temp.

Combine egg mixture and pasta. Mix lightly but thoroughly. Refrigerate overnight in airtight container.

Add fruits and remaining ingredients (I add mandarins last or they break up). Mix lightly but thoroughly.

Keep refrigerated.