Frog Eye Salad

This is my favorite fruit salad. It’s called frog eye because the tiny little Ancini de Pepe pasta looks like frog’s eyes when it’s cooked. This salad keeps remarkably well for about a week.


2  cans  (20 oz.)  pineapple tidbits, drained, reserving juice
1  can  (20 oz.)  fruit cocktail, drained
3  cans  (11 oz.)  Mandarin oranges, drained
1-3/4  cups  reserved pineapple juice
1  cup  sugar
2  Tbs  flour
2  eggs, beaten
1/2  tsp  salt
1  Tbs  lemon juice
1  pkg  Ancini de Pepe pasta
8  oz  Cool Whip
1  cup  miniature marshmallows
1  cup  coconut
Optional: 1-2 cups fresh blueberries

Drain juice from pineapple, fruit cocktail, and oranges, reserving only the pineapple juice.  You will need 1¾ cups of juice. Set aside.

Combine flour, sugar, and salt in a medium saucepan. Stir in pineapple juice and eggs.  Cook over medium heat, stirring constantly. Cook until thickened and starts to boil. Add lemon juice and set aside to cool.

Prepare pasta according to package directions. Drain and rinse with cold water. Pour into an extra large bowl and add the cooled sauce mixture and the well drained fruits. Chill overnight.

Before serving, fold in the Cool Whip, marshmallows, and coconut.