Frog Eye Salad

Frog Eye Salad

Submitted by: Emma Catlett of Minerva, OH, Carroll County Dairy Princess, Runner Up
Yield: 75 servings

Ingredients:

• 3 11 oz. cans mandarin oranges, drained
• 1 20 oz. can crushed pineapple, drained
• 2 20 oz. cans chunk pineapple, reserve liquid
• 1 box of Acini de Pepe pasta
• 8 oz. Cool Whip
• 1 cup coconut, optional

Sauce:

• 1 cup sugar
• 1/2 tsp. salt
• 2 Tbsp. flour
• 1 3/4 cup reserved pineapple juice

Directions:

1. Cook pasta for 20 minutes in 3 quarts of water with 2 teaspoons of salt and 1 tablespoon of oil.
2. In a separate medium saucepan, cook sauce ingredients until thickened and let cool. Pour over fruit and cooked Acini de Pepe mixture. Mix well and refrigerate overnight.
3. Next day, mix in an 8 oz. container of Cool Whip and optional 1 cup coconut.