“A frog eye pasta salad with coconut and marshmallows.” - by Judy Awe
Ingredients
Adjust Servings
Original recipe yields 8 to 12 servings
Directions
- In a sauce pan, combine sugar, flour, 1/2 teaspoon salt, pineapple juice and eggs. Stir and cook over medium heat until thickened. Remove from heat; add lemon juice and cool to room temperature.
- Bring water to a boil, add oil, remaining salt and cook pasta until al dente. Rinse under cold water and drain.
- In a large bowl, combine the pasta, egg mixture, mandarin oranges, pineapple and whipped topping. Mix well and refrigerate overnight or until chilled. Before serving add marshmallows and coconut. Toss and serve.
Nutrition
Amount Per Serving (11 total)
- Calories
- 528 cal
- 26%
- Fat
- 10 g
- 15%
- Carbs
- 103.7 g
- 33%
Based on a 2,000 calorie diet
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Reviews (130)
Rate This Recipe
"I've made Frog Eye Salad for 20 years and I always get requests for this recipe. It's always fun to see someone else's version. I would not put coconut in anything, but that's me. Might I make a su..." See moreggestion. I always do this in two steps. Make the pasta and the egg mixture first. Put it together and refrigerate it overnight. In the meantime dump all your fruits together in a bowl and put them in the fridge as well. The next day, just before serving, dump your fruit in and stir, and then add your cool whip. Keeps everything firm without melting down. I have also always used the colored minature marshmallows, it just gives the salad a more fruity flavor."
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