Saladscookiesandcups
Frog Eye Salad
Make creamy frog eye salad with ditalini pasta, pineapple, mandarin oranges, coconut, and marshmallows! It's the ultimate summer side dish for potlucks and barbecues.
👥 6 Servings⏱️ Prep & Cook: 2h 30m⏳ Prep: 2h 10m🔥 Cook: 20 min👤 Shelly📖 cookiesandcups
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- saucepan
- whisk
- bowl
📝 Preparation Steps
1
In a small saucepan over medium heat whisk together the pineapple juice, sugar, egg yolk, salt and cornstarch until smooth.
pineapple juice1 cuplarge egg yolk1
2
Cook until the mixture comes to a low boil and thickens slightly. Remove from the heat and allow to cool.
3
Cook the pasta according to package instructions. Drain and cool.
4
When everything is cooled completely, combine the pasta and the thickened sauce in a bowl. Cover and refrigerate for ⏱️ 2 hours or overnight.
5
Once the pasta mixture has chilled completely, transfer it to a larger serving bowl. Stir in the pineapple chunks, crushed pineapple, mandarin oranges, coconut, and marshmallows until evenly combined.
6
Fold in the Cool Whip and serve immediately or refrigerate until ready to serve.
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