I can't believe I hadn't shared this one yet!! Frog Eye Salad is a favorite cool and creamy dessert. It's also non-dairy (as long as you consider cool whip non-dairy). And it has a fun name. It takes some time, but you can break the steps out to prepare some of it in advance.
Frog Eye Salad
Prep. Time: approx. 2 hours
Serves: 16 (1/2 cup servings)
1 lb package Acini Di Pepe pasta - this is where the dish gets its name, when cooked these little pastas resemble little frog eyes. "Mmmmm.... frog eyes." Makes my son laugh every time.
1/2 c sugar
2 T flour
1/2 t salt
1 (22 oz) can crushed pineapple, drain reserving juice
1 (22oz can pineapple tidbits, drain reserving juice
1 (16 oz) can peaches, drained and chopped
1 (16 oz) can pears, drained and chopped
1 (15 oz) can mandarin oranges, drained
2 c mini marshmallows (optional)
16 oz whipped topping, thawed
Prepare pasta as directed, drain.
In heavy saucepan, beat eggs until foamy, whisk in flour, sugar, salt and reserved pineapple juice. Cook on low heat until thickened - but do not boil. A little simmer is ok, but if you over heat the eggs they will get grainy.
In a large bowl, combine pasta with pineapple sauce. Chill 1 hour, or until cool. While pasta is cooling, chop up fruits.
Combine pasta with cool whip, mallows and fruits. Serve chilled.