Frog-Eye Salad


1 3/4 cup Pineapple Juice
1 cup Sugar
2 tbsp. Flour
2 eggs
1 12 oz. Acine de Pepe pasta (frog eye)
2 can. Crushed Pineapple
2 can Mandarin Oranges
2 cups mini Marshmallows
1 16 oz. Cool whip


Whisk in a pan Pineapple juice, eggs, flour, and sugar on med heat. Bring to boil after well mixed until it becomes thick. In a separate bowl add salt then boil the pasta until it is barely soft, then drain and let cool. Add sauce mixture and refrigerate. Then add Crushed pineapple, mandarins, marshmallows, and cool whip and refrigerate.
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