Fruity, fluffy, and sweet frog eye salad is a colorful side dish or dessert.
Ingredients :
1 ¼ cups acini di pepe or orzo, cooked
12 ounces crushed pineapple with juice
2 (11 ounce each) can mandarin oranges drained
1 (20 ounce each) can pineapple tidbits with juices
½ cup granulated sugar
2 large eggs
1 tablespoon all-purpose flour
1 teaspoon fresh lemon juice
2 ½ cups miniature marshmallows
8 ounces whipped topping
Directions :
Drain the juices from the pineapple into a measuring cup to make 1 cup of juice. Set aside.
In a small saucepan, off of the heat, combine the reserved pineapple juice, sugar, eggs, and flour. Whisk well to combine.
Turn the heat on to medium and stir constantly until the mixture thickens. Let boil for 1 minute. Remove from the heat, stir in lemon juice, and cool to room temperature.
In a pot of boiling water, cook acini di pepe according to package directions. Rinse with cold water and set aside.
In a large bowl, combine the cooled pasta, egg mixture, crushed pineapple, pineapple tidbits, marshmallows, and whipped topping. Once mixed, gently fold in the orange segments.
