Frog's Eye Salad
Frog's eye salad is a sweet pasta salad served as a dessert in the American midwest. The pasta is acini di pepe, tiny beads that swell as they sit in a cooked pineapple and orange juice custard, which is where the name comes from. Everything chills overnight before the fruit, whipped topping and marshmallows go in, so it suits a potluck table. It keeps for several days in the refrigerator.
Instructions
Cook the acini di pepe in a large saucepan of water according to the package directions. Drain it, then rinse it and set it aside.
Open the cans of pineapple and mandarin oranges and drain the fruit, keeping all of the juice. Set the fruit aside in the refrigerator.
Pour the reserved juices into a medium saucepan and stir in the sugar and egg yolks. Bring the mixture to a full rolling boil, stirring often, until it has thickened into a sauce.
Pour the hot sauce over the cooked pasta and stir to coat. Let it cool, then cover and refrigerate overnight so the pasta absorbs the sauce.
The next day, stir the drained pineapple and oranges into the chilled pasta until evenly mixed. Fold in the whipped topping and the miniature marshmallows. Keep the salad refrigerated, and top it with Maraschino cherries if you like. Flaked coconut or chopped nuts such as pecans or walnuts can be added if you want them.
Make it personal.
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