Frog-Eye Salad

 

Total time: Day 1: 30 minutes. Refrigerate overnight. Day 2: 5 minutes

Yield: 25 servings

Ingredients:

1 cup sugar

2 TB flour

2 1/2 tsp salt

1 3/4 cups pineapple juice (just use juice drained from the canned pineapple)

2 eggs, beaten

3 quarts water

1 TB cooking oil

1 package (16 oz.) Acini de Pepe pasta

3 cans (11 oz. each) mandarin oranges, drained

2 cans (20 oz. each) pineapple chunks, drained

1 can (20 oz.) crushed pineapple, drained

1 carton (9 oz.) Cool Whip or whipping cream

1 cup mini marshmallows (or some people use marshmallow fluff) (optional)

1 cup sweetened coconut flakes optional)

Instructions:

1. Make the pineapple custard. Combine sugar, flour and 1/2 tsp of the salt in a small saucepan. Gradually whisk in the pineapple juice and beaten eggs. Cook over moderate heat, always whisking, until thickened. Do not leave unattended or multi-task. Add lemon juice. Cool to room temperature.

2. Bring water, remaining two tsp of salt and oil to boil. Add Acini de Pepe. Cook at rolling boil until Acini de Pepe is done (about 9 minutes). Drain and rinse with water and cool to room temperature. Combine custard and Acini de Pepe. Mix lightly but thoroughly. Refrigerate overnight in an airtight container. 

3. The next day, add remaining ingredients. 

Source: Mom