Frog Eye Salad

When it comes to retro recipes, it’s no longer individual to come throughout one that looks a little, well… odd. And this one would possibly strike you that way as quickly as you study the name. Frog Eye Salad?! Luckily, there are no authentic frog eyes involved, simply a handful of components that make for a candy and creamy dessert salad that’s masses nostalgic however nonetheless has its region in the existing day.

INGREDIENTS

• 12 oz acini de pepe pasta
• 2 (20 oz each) cans pineapple tidbits, drained and juice reserved
• 1 (20 oz) can mandarin oranges, drained
• 1 cup granulated sugar
• 2 tablespoons all-purpose flour
• 3 eggs, beaten
• 1/2 cup shredded sweetened coconut
• 1 cup mini marshmallows
• 8 oz cool whip, thawed

INSTRUCTIONS

1. In a giant pot of salted boiling water, put together pasta in accordance to package deal directions. Drain and set apart to cool.
2. To a giant mixing bowl, add the drained mandarin oranges and pineapple tidbits. Set aside.
3. In a medium saucepan, mix 1 3/4 cup of the reserved pineapple juice and the granulated sugar. Whisk over medium warmth till dissolved.
4. Add overwhelmed eggs and flour. Heat combination to 170°F, whisking constantly. Mixture will thicken to a custard consistency after 10-20 minutes.
5. Remove from warmth and let cool completely.
6. Once cool, add to bowl with fruit. Add marshmallows and coconut and stir to combine. Cover and kick back at least 6 hours and ideally overnight.
7. When prepared to serve, stir in the cool whip. Top with extra coconut and marshmallows if desired. Enjoy!

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