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Fruit Salad - Frog's Eye Salad Recipe


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     Fruit Salad - Frog's Eye Salad

Category   Salads - Soups - Sidedishes
Sub Category   None

1/2 C sugar
1 TB flour
1/4 tsp salt
8 oz crushed pineapple, NO DRAINED
20 oz pineapple chunks in it's own juice NOT DRAINED
2 cans (11 oz each) cans mandarin oranges drained
1 large egg, beaten
2 tsp lemon juice
1 1/3 C (8 oz) Acine di pepe pasta measured uncooked
3 1/2 C (8 oz) cook whip, thawed and divided
3 C miniature marshmallows
1/2 C flaked coconut
Maraschino cherries (optional)

In medium saucepan stir together sugar, flour and salt. NOW DRAIN the cans of pineapple reserving juice to make 1 cup and gradually stir JUICE and beaten egg into sugar mixture. Cook over med heat always stirring until comes to a boil. Stir in lemon juice and cool mixture to room temperature.
Meanwhile, in a separate pot cook pasta according to pkg. directions, drain, rinse with cold water to cool quickly and drain well.
In a separate large bowl stir together pineapple juice mixture and pasta. Cover; refrigerate several hours or overnight.
Add crushed pineapple and chunks, oranges, and fold in 2 C whipped topping, marshmallows and coconut. Mix gently.Cover and chill til cold. Top with remaining whipped topping and garnish with cherries when serving.

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