More Great Recipes: Fruit Salad | Salad

Frog's Eye Salad

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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


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.


Questions, Comments & Reviews

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

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