As I was asking my mom about frog eye salad last week she got a twinkle in her eye and said “I’m gong to start making it tomorrow for Easter!” I’ll admit, I never liked frog eye salad as a kid, despite being intrigued by its name. I didn’t like marshmallows (sounds like someone I gave birth to) so I always let the salad pass right by me at family gatherings. I finally gave it a chance in my 20′s and while it’s a crazy combination of ingredients, there’s a certain familiarity and comfort to it and this past Easter it was the perfect ending to our turkey dinner.
Curious about frog eye salad or looking for a recipe to try it yourself? I have my mom’s version that’s older than me and quite delicious (I’m also feeling highly rebellious and considering making a few modifications of my own.)
Cook the Acini until al dente, drain and place in a large bowl.
While the Acini cooks, combine the following in a heavy saucepan, cook and stir until thickened.
1 cup sugar
1/2 t. salt
1 3/4 cup pineapple juice
2 T flour
2 beaten eggs
Pour the sauce over the cooked pasta and place in the fridge overnight.
In the morning add the following to the pasta and sauce, stir together well:
1 – 20 oz can of crushed pineapple (drained, juice used for sauce)
1 – 20 oz can of pineapple pieces (drained, juice used for sauce)
2 cups mandarin oranges
10 oz package mini marshmallows
1 – 9 oz tub of COOL WHIP Whipped Topping
(optional, coconut and/or cherries (or anything else really))
Once everything is combined, chill for a few hours and serve.
Resist the urge to eat it all.
A big thanks to COOL WHIP Whipped Topping for sponsoring this campaign. Sponsored posts are purely editorial content and are not advertiser produced. Click here to see more of the discussion. What you add makes it. #coolwhipmoms