More Great Recipes: Fruit Salad | Salad

Frog's Eye Salad


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Member since 2006

Serves | Prep Time | Cook Time

Ingredients

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.


ENJOY!


Pairs Well With


Notes

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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