Frog Eye Salad
A delicious custard salad with pasta and pineapple has been a table staple in my life growing up. Make this salad a day ahead so it’s ready when you need it! Special thanks to my friend Lisa Loeffler for inspiring this recipe.
Ingredients
1 pkg acini di pepe pasta, 16 ounce package
1 cup sugar
2 tbsp flour
1 tsp salt
2 eggs
2 cups pineapple juice
2 cups canned mandarin oranges, drained
1 can crushed pineapple, 20 ounce can, drained
1 tub Cool Whip, 8 ounce
Instructions
1
Cook the pasta as directed by the package, drain and set aside.
2
In a large sauce pan, add the sugar, flour and salt. Whisk these ingredients together until well combined.
3
Add the eggs and pineapple juice (I use the drained pineapple juice from the crushed pineapple and add any additional as needed) and whisk to combine everything together.
4
Heat the pineapple custard to a boil while whisking. When the mixture boils, remove from the heat and strain through a fine mesh strainer.
5
Add the strained pineapple custard to the prepared acini di pepe pasta along with the drained crushed pineapple and mandarin oranges.
6
Gently fold the mixture together until well combined. Cover tightly with plastic wrap and refrigerate for several hours to cool and set.
7
When ready to serve, gently fold in the cool whip. Enjoy!
