Acini De Pepe (Frog Eye Salad)

Maria also has a version of this that is a little different.

1 box Acini De Pepe
1 cup sugar
2 tablespoons cornstarch
1 3/4 cups pineapple juice
1/2 teaspoon salt
3 egg yolks, beaten
1 can crushed pineapple, drained
1 can chunk pineapple, drained
2 cans mandarin oranges, drained
1 medium box Cool Whip
1 bag miniature marshamallows
1/2 bag coconut

Boil box of Acini De Pepe for 20 minutes. Drain. Stir sugar, cornstarch, pineapple juice, salt and beaten egg yolks until thickened. Cool. Add to pasta. Refrigerate overnight. Next day add pineapple, mandarin oranges, cool whip, marshmallows and coconut.

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