Frog-Eye Salad

recipe hero image
25
Prep 30 mins
Cook 15 mins

Ingredients

1 cup sugar
2 Tbsp flour
2 - ½ tsp salt
1 - ¾ cups pineapple juice
2 eggs (beaten)
1 Tbsp lemon juice
3 litre water
1 Tbsp cooking oil
1 packet Acini de Pepe
3 can can mandarin oranges-drained
2 can can pineapple chunks-drained
1 can can crushed pineapple-drained
9 ounces non-dairy whipped topping
1 cup miniature marshmallows (optional)
1 cup coconut (optional)

Steps

1
Combine sugar, flour and one-half teaspoon of salt.
2
Gradually stir in pineapple juice and eggs: Cook over moderate heat, stirring until thickened.
3
Add lemon juice.
4
Cool mixture to room temperature.
5
Bring water, remaining two teaspoons salt and oil to boil.
6
Add Acini de Pepe.
7
Cook at rolling boil until Acini de Pepe is done.
8
Drain Acini de Pepe, rinse with water, drain again and cool to room temperature.
9
Combine egg mixture and Acini de Pepe.
10
Mix lightly but thoroughly.
11
Refrigerate overnight in airtight container.
12
Add remaining ingredients.
13
Mix lightly but thoroughly.
14
Refrigerate until chilled in airtight container.
15
Salad may be refrigerated as long as a week in airtight container.
16
It also may be frozen, though freezing somewhat alters the texture.