Frog Eye Salad - Ancini de Pepe

1. 1

   Drain pineapple, reserve 1-3/4 cups (425 ml) juice.

2. 2

   Combine the juice with sugar, flour, and eggs.

3. 3

   Cook over medium heat until thick; cool.

4. 4

   Cook pasta 8 - 10 minutes.

5. 5

   Rinse pasta in cold water.

6. 6

   Combine with cooled dressing.

7. 7

   Refrigerate 12 hours in an air-tight container.

8. 8

   Add fruit and marshmallows.

9. 9

   Mix together and refrigerate 8 hours before serving.

10. 10

    Gently fold in whipped topping.

* Per serving · 4 servings · Values may vary.

No additional tips available.