Frog Eye Salad

By spend with pennies

Ingredients

1 ¼ cups acini di pepe (or orzo, cooked)
12 ounces crushed pineapple (with juice)
22 ounces mandarin oranges (2 x 11 oz cans, drained)
20 ounces pineapple tidbits (with juice)
½ cup granulated sugar
2 large eggs
1 tablespoon all-purpose flour
1 teaspoon fresh lemon juice
2½ cups miniature marshmallows
8 ounces whipped topping

Prep Time15mins
Cook Time15mins
Servings12

Instructions

Drain the juices from the pineapple into a measuring cup to make 1 cup of juice. Set aside.

In a small saucepan, off of the heat, combine the reserved pineapple juice, sugar, eggs, and flour. Whisk well to combine.

Turn the heat on to medium and stir constantly until the mixture thickens. Let boil for 1 minute. Remove from the heat, stir in lemon juice, and cool to room temperature.

In a pot of boiling water, cook acini di pepe according to package directions. Rinse with cold water and set aside.

In a large bowl, combine the cooled pasta, egg mixture, crushed pineapple, pineapple tidbits, marshmallows, and whipped topping. Once mixed, gently fold in the orange segments.

Cover and refrigerate at least 12 hours.