"My Grandma makes frog eye salad for many of our family get-togethers. I recently made her recipe for the first time for a birthday barbecue and I used fruit-flavored mini marshmallows to add a little bit of color and extra fruitiness. It turned out so yummy and was a hit at the party!"
1 cup Acini di Pepe pasta (from 12 ounce package)*
1 Tablespoon vegetable or canola oil
1/8 teaspoon salt
Bring a large pot of water to a boil and add pasta, oil and salt. Cook for 12 minutes. Drain and cool.
1 (15 ounce) can mandarin oranges, drained and juice reserved
1 (20 ounce) can crushed pineapple, drained and juice reserved
1 (20 ounce) can pineapple chunks or tidbits, drained and juice reserved
Drain the fruit well, reserving the juice, which will be used in the custard (recipe follows).
2 cups of juice, reserved from fruit in above step
2/3 cup sugar
4 Tablespoons flour
pinch of salt
1 Tablespoon lemon juice
In a saucepan, whisk together fruit juice, sugar, flour, eggs and salt. Bring to a boil and cook until thickened. Remove from the heat and stir in lemon juice. Set aside to cool.
To Assemble Salad:
In a large bowl, combine pasta and fruit. Add custard and stir until well combined. REFRIGERATE OVERNIGHT.
Right before serving, stir in the following:
1 (8 ounce) container Cool Whip, thawed
3 cups vanilla or fruit-flavored miniature marshmallows
Mix well and serve. Refrigerate any leftovers.
*TIP: Acini di Pepe is a very small round pasta that can usually be found on the top shelf on the pasta aisle of your grocery store.