This stuff is so good it should be illegal. I'm telling y'all, one bite and you'll be hooked for life. I wish I could take credit for the recipe, but it ain't so. Thank you Penny Hawkins!! I am forever indebted to you.
Frog Eye Salad
1 Cup Sugar
2 1/2 Cups Pineapple Juice
3 Tbsp Flour
2 Beaten Eggs
1 Tbsp Lemon Juice
1 Package Acini di Pepe Pasta
3 Quarts Water
1 Tbsp Oil
2 20 oz Cans Pineapple Tidbits, Drained
2 6 oz Cans Mandarin Oranges, Drained and Cut into Small Pieces
2 8 oz Cartons Non-Dairy Whipped Topping
2 Cups Miniature Marshmallows
Combine sugar, pineapple juice, flour, eggs, 1/2 tsp salt, and lemon juice. Cook to thicken, stirring constantly, and then cool.
Combine Acini de Pepe, water, oil, 2 tsp salt, and bring to a boil. Cook for 12 minutes. Drain and cool. Add pineapple mixture. Cover and refrigerate overnight.
In the morning add pineapple tibdbits, oranges, whipped topping, and marshmallows. Return to refrigerator for a few hours before serving.
Serves a large crowd. Can be stored in the refrigerator for up to two weeks.
Just a warning, it didn't last two days at our house!