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Print this Recipe    Frog Eyed

Frog-Eyed Salad
6 to 8 servings.

1/2 of a (1 lb.) pkg. Acini De Pepe, uncooked
1 egg
1/2 cup sugar
1 T flour
1/4 t salt
1 (15 1/4 oz) can juice-pack crushed pineapple, drained, reserving juice
1 (16-ounce) can fruit cocktail, drained
1 cup minature marshmellows
1 cup (1/2 pint) whipping cream, whipped

Prepare Acini De Pepe according to package directions. In heavy
saucepan, beat egg with wire whisk until foamy. Stir in sugar,
flour salt and reserved pineapple liquid. Over low heat, cook and
stir until thickened and bubbly. In large bowl, combine Acini De
Pepe with egg mixture. Chill thoroughly, about 1 hour. Stir in
pineapple, fruit cocktail and marshmallows. Fold in whipped cream.
Cover; chill thoroughly. Stir before serving. Refrigerate leftovers.


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1 of 4 people found the following review helpful:
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The Best!, August 15, 2005 - 07:18 PM
Reviewer: Anonymous from USA
This is the best frog eye salad recipe. It can not be beat. Have tried other recipes and they don't cut it. We serve it at most family functions. Everyone loves it.

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3 of 6 people found the following review helpful:
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Wonderful Frog Eyed Salad!, July 3, 2004 - 11:24 PM
Reviewer: pearceyourheart from United States of America
People think Frog Eyed Salad? What? Gross! I grew up with this salad, and completely forgot about it, until my sister asked me to make it. I was blown away, for my memory came right back. I was excited to make it once again. For I have children now, and they were not to hip on the salad name. Anyway, I told them to taste it and they loved it. We make it weekly now.

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