Frog's Eye Salad

This pasta salad is so full of memories for me.  My mom used to make this recipe when I was younger, and we all loved it!  I think that it may have had a different name then, but we called it Frog's Eye Salad because of the shape, size, and texture of the pasta.  I made this salad several years ago from a different recipe and it just wasn't the same!  This recipe is directly handwritten from my mom, and it is still amazing.  This sweet pasta salad is full of pineapple, oranges, cherries and whipped cream.  Note:  This recipe makes quite a lot, which makes it great for large groups or potlucks. You can easily cut the recipe in half.

Frog’s Eye Salad

1 box (16 ounces) Acini de Pepe Pasta, cooked according to package directions

2 cans (20 ounces each) crushed pineapple, well drained and juice reserved

2 cans (11 ounces each) mandarin oranges, drained and juice of one can reserved

¼ cup lemon juice

1 cup granulated sugar

½ teaspoon salt

4 Tablespoons all-purpose flour

2 egg yolks

2 cups mini marshmallows

Small jar of Maraschino cherries, drained and halved

1 tub (12 ounces) Cool Whip

In a medium saucepan, stir together the pineapple juice, mandarin orange juice (from one can only), lemon juice, sugar, and salt.  Bring juice mixture to a boil.  In a bowl, stir together the flour and enough water to make a paste.  Add the eggs and stir until well blended.  Slowly pour some of the hot juice into the flour mixture, stirring constantly, then pour the flour mixture back into the boiling juice mixture.  Stir to combine (mixture should immediately thicken), then remove from heat and let cool completely.

Place the cooked pasta and the cooled juice mixure into a serving bowl and stir well.  Cover tightly with plastic wrap and let chill at least 1 hour or preferably overnight..  When ready to serve the salad, add the crushed pineapple, mandarin oranges, marshmallows, maraschino cherries, and cool whip and stir until blended.  Serve cold.

Enjoy!  -Cardamommy