Frog Eye Salad


Recipe By: Jere Duncan

Submitted By: Jere Duncan

Serving Size: 25

Preparation Time:





Ingredient - Preparation Method

1 cup sugar
2 teaspoons flour
1/4 teaspoon salt
1 3/4 cups pineapple juice
2   eggs -- beaten
1 teaspoon lemon juice
1 1 lb. pkg. Acini De Pepe -- uncooked
3 11 oz cans mandarin oranges -- drained
2 20 oz cans pineapple chunks -- drained
1 9 oz crtn. whipped topping -- thawed
1 cup miniature marshmallows -- optional
1   cup coconut -- optional


Combine sugar, flour and salt. Stir in pineapple juice and eggs. Cook, stirring constantly until thickened. Add lemon juice; cool to room temperature. Prepare Acini de Pepe according to package directions; drain. Combine egg mixture and Acici de Pepe, mix well and refrigerate overnight in airtight container. Add remaining ingredients and mix thoroughly. Refrigerate in airtight container until thoroughly chilled. I vary the fruits such as peaches, pears and fruit cocktail and don't use the coconut.

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