“My mom has been making this for every family event for years.”
Welcome to the world of culinary delight where we explore the intricacies of making the delectable Easy Frog Eye Salad. This timeless recipe is not only a treat for the taste buds but also a journey into the art of creating a refreshing dessert. Let’s dive into the details of this enchanting dish that combines pasta, fruits, and sweetness in a harmonious blend.
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Ingredients:
| Ingredient | Quantity |
|---|---|
| Acini de Pepe Pasta | 12 oz |
| Pineapple Tidbits (drained) | 2 cans (20 oz each) |
| Mandarin Oranges (drained) | 1 can (20 oz) |
| Granulated Sugar | 1 cup |
| All-Purpose Flour | 2 tablespoons |
| Eggs (beaten) | 3 |
| Shredded Sweetened Coconut | 1/2 cup |
| Mini Marshmallows | 1 cup |
| Cool Whip (thawed) | 8 oz |
Instructions:
- Boil the Pasta: In a large pot of salted boiling water, cook the acini de pepe pasta according to package directions. Once cooked, drain and set aside to cool.
- Prepare Fruits: In a large mixing bowl, combine the drained mandarin oranges and pineapple tidbits. Set aside.
- Create Custard Mixture: In a medium saucepan, mix 1 3/4 cup of reserved pineapple juice with granulated sugar. Whisk over medium heat until dissolved. Add beaten eggs and flour, constantly whisking until the mixture reaches 170°F. Let it cool completely.
- Combine Ingredients: Add the custard mixture to the bowl with fruits. Include marshmallows and shredded coconut. Stir to combine. Cover and chill for at least 6 hours, preferably overnight.
- Final Touch: When ready to serve, stir in the thawed cool whip. Top with additional coconut and marshmallows if desired. Your Easy Frog Eye Salad is ready to be enjoyed!
