Frog's Eye Salad
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!
