Frog’S Eye Salad
- 8 ounces, weight Acini Di Pepi Pasta (could Also Use Orzo)
- 1 whole Egg
- 1/2 cups White Sugar
- 1 Tablespoon Flour
- 1/4 teaspoons Salt
- 1 can (16 Oz) Juice-packed Crushed Pineapple, Drained, Reserving The Juice
- 1 can (16 Oz) Fruit Cocktail, Drained
- 1 cup Mini Marshmallows
- 1-1/2 cup Whipping Cream
- Cook acini di pepi according to package directions; drain. In a heavy saucepan, beat egg with a wire whisk until foamy. Stir in sugar, flour, salt, and reserved pineapple liquid. Over low heat, cook and stir until thickened and bubbly. In a large bowl, combine acini di pepi with egg mixture. Chill thoroughly, about 1 hour. Stir in pineapple, fruit cocktail, and marshmallows. Fold in whipped cream, chill thoroughly. Stir before serving. Makes 6 to 8 servings.
pasta, egg, white sugar, flour, ubc, pineapple, marshmallows, whipping cream
Taken from tastykitchen.com/recipes/salads/froge28099s-eye-salad/ (may not work)