Frog Eye Salad



Frog Eye Salad with Acini di Pepe Pasta

Need an amazing salad that doesn't involve any lettuce or vegetables? Here you go!  This salad is made with a tiny pasta called Acini de Pepe, thus it gets its more common name referring to our amphibious friends.  I have sometimes seen it made with tapioca, but I challenge that as fluffy, creamy salads go, this version reigns supreme. You will also notice that it is devoid of the coconut common to many frog-eye versions; while I am a major fan of coconut, I prefer this silky smooth rendition.  It is super easy, doesn't take very long, and is made with an easy, full-proof custard base that is not tempermental in any way. Add fresh whipped cream and a few other ingredients, and you have a tiny piece of heaven in your mouth! It is definitely a favorite at family functions and parties.

Frog Eye Salad
(Print this Recipe)
 2/3 cup uncooked Acini di Pepe pasta
1 cup sugar
2 Tbs. flour
1/2 tsp. salt
2 beaten eggs
1 tsp. fresh lemon juice
1 2/3 cup pineapple juice
2 cups miniature marshmallows
2 small cans drained mandarin oranges
1 large can drained crushed pineapple
2 1/2 cups whipping cream (unwhipped)
2 Tbs. powdered sugar

Directions:
1. Cook pasta in 3 quarts of water until tender, rinse in cold water, and set aside.
2. In a sauce pan, combine sugar, flour, salt, eggs, lemon and pineapple juice. Cook over medium heat until thick; let cool. Note: when you are in a hurry, you can put it in the freezer to cool it faster.
3. In a separate bowl, combine marshmallows, oranges, and pineapple. Set aside.
4. In a separate bowl or kitchen aid, combine whipping cream and powdered sugar. Whip on high until soft peaks form.
5. Combine all (pasta, base, fruit) in a large bowl and gently fold in the whipped cream.
6. Serve immediately or chill overnight and serve the next day.