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Frog Eye Salad
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Salad using tiny pasta called Acine di' Pepe



  • 1/2 cup (125 ml) sugar
  • 1 tbsp (15 ml) all purpose flour
  • 1/4 tsp (1 ml) salt
  • 1 8 oz (224 grm). can crushed pineapple, undrained
  • 1 20 oz (560 grm). can pineapple chunks in its own juice, undrained
  • 2 11 oz (308 grm). cans mandarin orange segments, drained
  • 1 egg, beaten
  • 2 tsp (10 ml) lemon juice
  • 1-1/3 cups (325 ml) (8 oz (224 grm).) Acine di Pepe Pasta, uncooked
  • 3 1/2 cups(8 oz (224 grm).) frozen non-dairy whipped topping, thawed and divided
  • 3 cups (700 ml) minature marshmallows
  • 1/2 cup (125 ml) flaked coconut
  • Maraschino cherries (optional)
  • In medium saucepan, stir together sugar, flour and salt.
  • Drain pineapple, reserving juice to equal 1 cup (225 ml).
  • With whisk gradually stir in juice and egg into sugar mixture.
  • Cook over medium heat, stirring frequently, until mixture comes to a boil.
  • Stir in lemon juice.
  • Cool mixture to room temperature.
  • Meanwhile, cook pasta according to package directions; drain.
  • Rinse with cold water to cool quickly; drain well.
  • In large bowl, stir together pineapple juice mixture and pasta; cover and refrigerate several hours or overnight.
  • Add crushed pineapple and chunks, oranges, 2 cups (475 ml) marshmallows and coconut; mix gently and thoroughly.
  • Cover; refrigerate until cold.
  • Top with remaining whipped topping; garnish with cherries, if desired.

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