Frog Eye Salad
Creamy, fluffy, homemade Frog Eye Salad with acini de pepe, pineapple, coconut, mandarin oranges, marshmallows, and bananas.
Makes 10 servings
1 (20-ounce) can pineapple tidbits , drained and juice reserved
1 (10-ounce) can crushed pineapple, drained and juice reserved
1 cup reserved pineapple juice
1/2 cup granulated sugar
1 large egg yolk
1/4 teaspoon salt
1 Tablespoon cornstarch
1/2 cup acini de pepe noodles (pasta)
1 (15-ounce) can mandarin oranges , drained
1/2 cup shredded sweetened coconut
1 cup mini marshmallows
1 banana, sliced
1 cup heavy whipping cream
1/4 cup powdered sugar
Drain the pineapple cans and reserve the juice. Reserve the pineapple fruit in the fridge for later.
In a saucepan over medium heat combine the pineapple juice, sugar, egg yolk, salt and cornstarch and whisk until smooth.
Cook until mixtures comes to a low boil and thickens slightly. Remove from heat and allow to cool.
Cook acini de pepe noodles according to package instructions. Drain and cool.
Combine the acini de pepe and the thickened sauce in a tupperware. Refrigerate for a few hours or overnight.
Once the acini de pepe mixture has chilled add it to a large bowl with the pineapple, mandarin oranges, coconut, marshmallows, and bananas.
In a separate bowl beat the cream and sugar together until stiff peaks. Fold fresh whipped cream into the acini de pepe mixture. Serve immediately or refrigerate.
Recipe from https://tastesbetterfromscratch.com/acini-de-pepe-fruit-salad-aka-frog-eye-salad/