The first time I ate this salad was 36 years ago while I lived in Florida. I attended a luncheon and this salad was served.  I went looking for its creator to find out what besides, pineapple, mandarin oranges and marshmallows, was in it.  I learned the mystery ingredient was pasta.  I also learned that it was called “Frog Eye Salad” and the recipe was on the back of a package of “Acini di Pepe” (translation=berries of pepper).  Love it.  Didn’t make it too often because even a half batch (the original recipe called for the whole box of pasta) was a really big salad.  The recipe has been cut in half on the boxes and it can be found in two versions.  I prefer the original, which this Instructable is based on.  So let’s get started.

Step 1:

1 ½ cup sugar
1 Tablespoon flour
¼ teaspoon slat
1 can (20 oz.) pineapple tidbits (drain and reserve the juice)
1 can (8 0z.) crushed pineapple (drain and reserve the juice)
1 egg beaten (just whip it in a cup with a fork)
2 teaspoons lemon juice (I had and used lime juice)
1 1/3 cups (8oz.) Acini di Pepe uncooked
2 cans (8 oz. each) mandarin orange segments (drained
3 ½ cups frozen nondairy whipped topping thawed ( I mixed up a batch of Spiffy whip)
3 cups miniature marshmallows
½ cup flaked coconut (I omitted this part)
Maraschino cherries (used as a garnish)

Supplies (not of these are shown in the picture)
Pot for boiling the pasta
Can opener
Sauce pan
Rubber scraper
Plastic wrap
Big spoon

About This Instructable




Bio: In a valiant attempt to keep myself from dying of boredom, I create.
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