Frog Eyes Salad

Frog Eyes Salad



1 cup Acini de Pepe

2 eggs

1 can (20 ounces) crushed pineapple, drained, reserving 3 tablespoon juice

3 tablespoons lemon juice

2 tablespoons sugar

1 tablespoon butter or margarine

1 can (11 ounces) Mandarin oranges; drained

2 cups miniature marshmallows

2 1/2 cups whipping cream, whipped

1/4 cup chopped maraschino cherries


  Directions Cook acini de pepe “al dente” or about 9-11 minutes; drain. In a medium sized, heavy saucepan, beat eggs with wire whisk until foamy. Stir in reserved pineapple juice, lemon juice, sugar and butter. Cook over medium heat stirring constantly until mixture thickens; cool to room temperature. In a large bowl combine acini de pepe, marshmallows, pineapple, Mandarin oranges and mix well. Fold in eggs and whipped cream. Cover and chill. Garnish with maraschino cherries. Servings 8