Loading

Acini De Pepe Fruit Salad/Frog Eye Salad Recipe

Ingredients
  • 1 box (16 oz.) Acini de Pepe pasta (1 quart cooked, drained & chilled)
  • 1 can (16 oz.) mandarin oranges, drained
  • 2 cans (15 oz.) fruit cocktail inch lite syrup, drained
  • 2 cans (20 oz.) pineapple tidbits, drained; save juice
  • 1 cup mini marshmallows
  • 2 1/2 cups whipping cream, whipped (or a 16 oz. container of whipped cream topping)
  • 1 cup white sugar
  • 2 tablespoons flour
  • 1 teaspoon Salt
  • 1 1/2 cups pineapple juice
  • 2 Eggs, beaten
  • 1 tablespoon lemon juice
Directions
Cook the Acini de Pepe pasta until tender, about 10 to 15 minutes, with a bit of oil in the water. Drain and chill. Combine sugar, flour and salt. Pour juice slowly into mixture and stir with a wire whip. Cook over moderate heat until slightly thickened. Stir a small amount of the hot mixture into eggs and then stir the egg mixture into the hot mixture. Cook and stir until thickened. Add lemon juice. Cool to room temperature. Combine with cooked pasta and mix lightly. Cover and set in refrigerator overnight. Next day, add the drained fruits and marshmallows to the pasta, mix lightly but thoroughly. Whip cream to stiff peaks, fold into salad and chill until served. Serve at 40°. Yield: 50 servings, 4 ounces each.
Similar Recipes
Summer Fruit Pasta Salad
seedless grapes
blueberries
spiral pasta
sliced strawberries
cubed cantaloupe
Quick-n-Easy Fruit Salad
whipped topping
apple
miniature marshmallows
bananas
Macaroni Pineapple Fruit Salad
flour
sugar
salt
Cool Whip
miniature marshmallows
Loading

Acini De Pepe Fruit Salad/Frog Eye Salad Recipe Reviews

There currently aren't any reviews or comments for this recipe. Be the first!
E-mail: 
Advertisement
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2024 Tecstra Systems, All Rights Reserved, RecipeTips.com