Frog Eye Salad

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.
2 eggs
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.

Apricot Gelatin Salad

I got this recipe from a blog another friend of mine follows, and I would link back, but I can't find it anymore... just so you know that I'm not the one that should be credited with this wonderful yumminess.  It should, however, be enjoyed all the same:

Apricot Gelatin Salad 

1        5.5oz package orange or apricot jello

1        envelope plain gelatin or 1 small package jello

1        cup boiling water

1        20oz can crushed pineapple

1        8oz package cream cheese or cream cheese substitute 

1        15oz can apricot halves, drained & chopped

1        carton whipped topping, thawed & divided

¼       cup chopped pecans

In large bowl, dissolve gelatin in water.  Drain pineapple, reserving juice.  Add pineapple to gelatin. 

In food processor or blender, beat cream cheese and pineapple juice until smooth.  Combine with gelatin mixture.  Chill until set. 

Before serving, fold in apricots and whipped topping.  Dollop with spoon of topping and sprinkle with nuts.

Notes:

You can make this work with mandarin oranges as well for a 50/50 bar whip.  It’s a lovely treat in the middle of winter when fresh fruit isn’t readily available.