Frog-Eye Salad


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The funny name of this tasty salad is much easier to say than the small pasta it contains.

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  • 2 C. Sugar
  • 3 11oz. Drained Mandarin oranges
  • 4 Tbs. Flour
  • 2 (20oz.) Drained Pineapple chunks
  • 3 Tsp. Salt
  • 1 large can peaches, Drained and cut
  • 3 1/2 C. Pineapple Juice
  • 1 9oz. Cool Whip
  • 4 Eggs, Beaten
  • 1 C. mini-marshmallows
  • 2 Tbsp. Lemon Juice
  • 1 C. Coconut (optional)
  • 3 Qts Water
  • 1 Tbsp. Oil
  • 1 16oz. Acini-de Pepe macaroni

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Combine Flour, Sugar and 1tsp. Salt. Gradually stir in pineapple juice and eggs. Cook over moderate heat, stirring, until thickened. Add lemon juice. Cool to room temperature. Bring water, remaining 2tsp. salt and oil to boil. Add Acini de Pepe. Cook at rolling boil until Acini de Pepe is done. Drain Acini de Pepe, rinse with water, drain again and cool at room temperature. Combine egg mixture and Acini de Pepe. Mix lightly. Add the remaining ingredients. Mix lightly but thoroughly Refrigerate overnight or until well chilled. May be refrigerated for up to 1 week. Serves 25

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