Frog eye salad is a delicious dessert salad that takes the classic cool whip ambrosia salad recipe and uses acini de pepe pasta to create a pudding like texture.
one 19 ounce canpineapple tidbits in pineapple juicedrained with juice reserved for custard
one 19 ounce cancrushed pineapple in pineapple juicedrained with juice reserved for custard
1cupminiature marshmallows
1/2cupsweetened shredded coconut
one8 ounce container frozen whipped toppingthawed
maraschino cherries.optional
Instructions
Pasta
Cook the pasta according to the package directions; drain and rinse in cold water until completely cooled. Place in a very large bowl and let cook while preparing the rest of the recipe.
Pineapple Custard
In a medium heavy saucepan, combine the white sugar, flour and salt. Gradually stir in pineapple juice.
Beat the egg and egg yolks together in a small measuring cup and set aside.
Bring to a low rolling boil, stirring constantly.
Temper the eggs by stirring a small amount of hot mixture into eggs until combined. Whisk the eggs into the hot pineapple mixture in the pot.
Bring back up to a gentle boil; cook and stir 2 minutes longer or until thickened. Remove from the heat. Gently stir in lemon juice. Place the butter on top and let it melt then stir it into the custard.
Transfer to a large bowl and cool to room temperature. Cover the surface of dressing with plastic wrap or waxed paper and then refrigerate until cooled.
Combining the Salad
Break up the pasta if needed by fuffing with a fork then add in the oranges, pineapple, marshmallows, coconut and pineapple custard.
Fold in the whipped topping. Cover and refrigerate until chilled through. If desired, garnish with maraschino cherries.
Video
Notes
Make sure to drain the pineapple really well, or the salad can get watery
Feel free to add in maraschino cherries, not only to top, but in the salad if you want the cherry flavor