Strange name, but absolutely delicious. Frog Eye Salad is a combination of pasta salad, fruit salad, and a yummy dessert.

"Frog Eye Salad" A cross between a pasta salad, fruit salad, and yummy dessert

For as long as I can remember, my mom has made frog eye salad for different social events, barbeques, and picnics. I finally decided to try it myself, since I've never made it, and of course I needed to make something to share for the 4th of July picnic we attended yesterday.

The first time my husband came to a get-together that my mom made frog eye salad, I remember him looking at it with trepidation.

"What is it?" he asked. And when I told him it was called frog eye salad, he was completely grossed out. It makes me laugh remembering his face.

I insisted that he give it a try, and swore that no frogs were involved in the actual salad. Once he tried it, he went back for seconds!

So here's the recipe my mom gave me for frog eye salad, that has gotten decades of compliments!

Yield: 16

Frog Eye Salad

Name: Frog Eye Salad
Cook time: 20 min
Total time: 20 min
Yield: 16
Ingredients: 1 3/4 C Pineapple Juice, (use the drained juice from the cans of pineapple); 1 C Sugar; 2 Eggs; 3 tablespoon Flour; 1/2 teaspoon Salt; 1 tablespoon Lemon Juice; 16 oz Acini de Pepe noodles; 1 1/2 teaspoon Salt; 8 oz Cool Whip or whipped cream; 3 cans Pineapple, (20 oz. each); 2 cans Mandarin Oranges, (15 oz. each); 1 C Coconut; 2 C Marshmallows

Strange name, delicious salad! It's like a combination of pasta salad, fruit salad, and sweet deliciousness!

Cook Time 20 minutes

Total Time 20 minutes

Ingredients

1 ¾ C Pineapple Juice, (use the drained juice from the cans of pineapple)
1 C Sugar
2 Eggs
3 tablespoon Flour
½ teaspoon Salt
1 tablespoon Lemon Juice
16 oz Acini de Pepe noodles
1 ½ teaspoon Salt
8 oz Cool Whip or whipped cream
3 cans Pineapple, (20 oz. each)
2 cans Mandarin Oranges, (15 oz. each)
1 C Coconut
2 C Marshmallows

Instructions

In a saucepan, whisk together pineapple juice, sugar, eggs, flour, and salt. Stir while cooking over medium heat until mixture thickens. Add lemon juice, and set aside to cool (you can cool it in the fridge, or if you're in a hurry put it in the sink in an ice bath).
Cook noodles with salt according to package directions (mine were 11 minutes). In a colander, rinse with cold water and drain well.
Transfer noodles to a large bowl and pour the cooled sauce over the noodles. Add the remaining ingredients and mix well (if you want the mandarin oranges to stay intact better, gently stir them in after you've mixed everything else). Refrigerate. You can make this a day ahead of time to save time, or make it the day of.
Enjoy!