Frog's Eye Salad


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Member since 2006
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Serves | Prep Time | Cook Time

Why I Love This Recipe

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


Ingredients You'll Need

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


Directions

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.


ENJOY!


Questions, Comments & Reviews


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


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