More Great Recipes: Fruit | Salad

Frog's Eye Salad

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Member since 2006

Serves | Prep Time | Cook Time


1 1lb box Ancini Pepe Pasta
2 8 oz cans Crushed Pineapple
1 8 oz can Chunk Pineapple
(reserve 1 c. of pineapple juice)
3 11 oz cans Mandarin Oranges - well drained
1/2 tsp Salt
1 TBSP Flour
1 c. Sugar
1/2 c. Flaked Coconut
2 c. Minimarshmallows
1 8 - 12 oz Light Whipped Topping

Drain pineapples.

Reserve 1 c. pineapple juice.

Mix pineapple juice with sugar, flour and salt.

Cook pineapple jice mixture until it's a syrup consistency.

Let cool.

Cook pasta for 11 minutes

Rinse with cold water

Drain pasta.

Mix pasta and above syrup recipe.

Store in airtight bowl OVERNIGHT.

In morning - stir in pineapple, oranges, coconut and marshmallows into pasta mixture.

JUST BEFORE SERVING - fold in whipped topping.


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This is a recipe that I first made while working in a Summer Camp Kitchen (with an awesome food fight included - best stuff ever for that!). It turned up again when one of the ladies from my singing group brought it to one of our weekend section rehearsals

I'm saving this one for Halloween. What a great title to a great looking recipe!

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