Frog Eye Salad
This creamy, sweet frog eye salad is the perfect side dish for family get togethers and parties.
Servings 24 servings
Ingredients
- 1 12-oz pkg acini de pepe noodles
- 1 tsp salt
- 1 16-oz container Cool Whip
- 8 10.5-oz can mandarin oranges
- 1 20-oz can pineapple tidbits
- 1 16-oz bag mini marshmallows
- 1 c sugar
- 1/3 c Ultra Gel (thickener)
- 3 eggs
Instructions
- Cook acini de pepe noodles according to instructions on package. When they are cooked, use a fine mesh strainer to strain the water. Rinse noodles with water and pour into a large bowl.
- Open cans of mandarin oranges and pineapple. Drain juice into a medium pot. Pour fruit into a bowl.
- Place pot with fruit juice on the stove and add sugar. Heat on medium high until boiling. Turn off heat and remove from burner.
- Add Ultra Gel to juice and stir until smooth.
- Add one egg at a time into thickened juice and stir until fully mixed in. Repeat with the other two eggs, adding one at a time. (The heat of the thickened juice will cook the eggs.)
- Mix thickened juice and noodles together. Place in fridge to cool for about an hour, stirring a couple times to allow it to cool completely.
- Once cool, add Cool Whip to noodle and thickened juice and stir until well mixed.
- Drain any extra juice in the bowl of oranges and pineapple, then add it into the bowl and stir.
- Add marshmallows in 2-3 groups, stirring to distribute them throughout the salad.
- Place salad back into the fridge to keep cool. Keep in fridge until ready to serve.
- Leftovers should be kept covered in the fridge in a bowl or container with a lid for up to 3 days.