frog salad

16oz Acini DiPepe Pasta (frogs eyes)
2 Cups of Pineapple Juice (reserved from tidbits etc)
1 Cup of White Sugar
2 Eggs – Beaten
1/2 Tsp of Salt
2 Tbsp White Flour

2 Cans of Pineapple Tidbits (juice reserved for sauce)
1 Can of Crushed Pineapple (juice reserved for sauce)
3 Cans of Mandarin Orange Segments (drained)
500ml Whipping Cream
1 Bag of Small Marshmallows

In a saucepan combine beaten eggs, pineapple juice, sugar, salt, and flour. Simmer on medium heat stirring constantly until mixture thickens. Stir for an additional 2 or 3 minutes and then remove from heat. Boil Acini Dipepe until done (about 10 minutes). Drain noodles and rinse them in cold water. Combine the noodles and sauce and place in a covered container for several hours or overnight. When you’re ready to use this mixture, stir well to break up any “clumping”. (especially if it has been in the fridge overnight)

Whip cream until stiff peaks form. Add whipped cream, pineapple, oranges, and marshmallows to the pasta and stir thoroughly.

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