Frog Eye Salad
What on earth is a Frog Eye Salad? It really doesn't sound good does it? Actually it's a very tasty salad made with pasta, fruit and Cool Whip. This is a fruit salad but it's more of a fruit dessert.
For the pasta most recipes call for Acini de Pepe . I was unable to find this particular pasta in my local grocery stores so I used orzo pasta instead.
This recipe is very similar to an Ambrosia Salad Recipe which has most of the same ingredients. The main difference is the use of the small pasta and the dressing.
You can use different fruits than the ones in the recipe if you like. If you prefer to use fresh fruits rather than canned you can make the dressing with any other fruit juice as a substitute for the juice from the canned fruit. Use about 1 cup for this recipe.
6 Bullfrogs (just kidding)
4 oz.(1/2 cup) Acini de Pepe or Orzo pasta
1 can pineapple chunks
1 can mandarin oranges
1 cup shredded coconut
Any available fresh fruit
1 cup mini marshmallows
1/4 cup sugar
1 tbsp. flour
1/4 tsp. salt
500 ml Cool Whip(small container or 1/2 regular container)
Juice from canned fruit
Boil pasta according to package directions until el dente(cooked but firm, about 8 minutes). Drain into a colander, rinse with cold water, set aside and let cool.
While pasta is cooking drain juice from canned fruit into a saucepan with the egg, sugar, flour and salt. Whip with hand whisk before heating.
Heat pan with medium heat and keep whisking the dressing until it thickens. Remove from heat and let cool.
In a large bowl mix together drained canned fruit, cooled pasta and dressing from the saucepan. Fold in Cool Whip until totally immersed with salad. Move salad to a smaller bowl and refrigerate for 2 hours to thicken.
Add Bullfrog eyes for garnish before serving (sorry I couldn't resist!)
*You can use different fruits than the ones in the recipe if you like. If you prefer to use fresh fruits rather than canned you can make the dressing with any fruit juice you like. Use about 1 cup for this recipe.
For the frog eye salad pictured above I added 1 cup each of coconut and freshly picked Bing Cherries:
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