Cookbook:Frog's Eye Salad

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Frog's eye salad is a dessert salad common in the American midwest.

• 1 package Acini di pepe pasta
• 2 cans (30–40 oz) crushed pineapple
• 2 cans (30–40 oz) mandarin oranges
• 3 egg yolks
• 1 cup (240 ml) granulated sugar
• 1 tub imitation whipped topping
• ½ package miniature marshmallows

1. Cook pasta in a large saucepan. Drain and rinse pasta.
2. Drain cans of pineapple and oranges, reserving juice.
3. Mix juices, sugar and egg yolks in a medium saucepan. Bring to full rolling boil, stirring frequently until thickened.
4. Pour hot sauce over pasta. Cool and refrigerate overnight.
5. Add fruit and mix well, then fold in whipped topping and marshmallows.

• Keep refrigerated.
• Lasts for several days.
• Garnish with Maraschino cherries.
• You may optionally add ½ cup flaked coconut or chopped nuts (pecans, walnuts, etc.)