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Frog Eye Salad

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Submitted by anjra

YIELD

12 servings

PREP

10 min

COOK

20 min

READY

Ingredients

1 237
CUP ML SUGAR
2 3E+1
TABLESPOONS ML ALL-PURPOSE FLOUR
½ 2.5
TEASPOON ML SALT
1 1
BAG BAG MINIATURE MARSHMALLOWS
small *
1 1
PACKAGE PACKAGE WHIPPED TOPPING, PREPARED
defrosted, small container *
2 2
LARGE LARGE EGGS
1 453.6
POUND G RONZONI ACINI PEPE *
40 1156
OUNCES ML/G PINEAPPLE, CANNED, CRUSHED
drained and save juice.
33 953.7
OUNCES ML/G MANDARIN ORANGES
drained

Directions

Mix in saucepan: sugar, flour, salt, and 1 ¾ cup reserved juice.

Bring to a boil.

Beat eggs well. Add to boiling mixture, cook 1 to 2 minutes longer at reduced heat, stirring constantly. Cool completely. Mix cooled pineapple juice mixture and cooked pasta. Refrigerate 3 to 4 hours add marshmallows, mandarin oranges, pineapple and cool whip. Mix well. Chill and serve.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 193g (6.8 oz)
Amount per Serving
Calories 161 11% from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 35mg 12%
Sodium 117mg 5%
Total Carbohydrate 12g 12%
Dietary Fiber 2g 8%
Sugars g
Protein 5g
Vitamin A 11% Vitamin C 42%
Calcium 5% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Trans-fat Free, Low Sodium
 

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