FROG EYE SALAD
This is my number one requested recipe for family gatherings...and something that the kids love, as well!
Provided by Likkel
Categories Oranges
Time 40m
Yield 20 serving(s)
Number Of Ingredients 10
Steps:
- Cook pasta, according to directions on package, until tender; drain, rinse under cold running water, then drain thoroughly and add to a large serving bowl.
- Drain pineapple, reserving 1 3/4 cup juice for use later. Cover & refrigerate pineapple and then pour the reserved juice into a medium sauce pan, adding sugar, eggs, and salt. Cook, stirring constantly until mixture is thick. Then remove it from the heat and stir into pasta, mixing well. Cover & refrigerate overnight.
- The next day add the drained pineapple, whipped topping, oranges, cherries, and blueberries, and marshmallows; blending lightly but, thoroughly. Cover & chill for 6 to 8 hours.
- *Make it low cal by replacing all but 1/4 cup of the sugar, eggs, and salt with a 5 oz. box of fat free instant vanilla pudding. Then follow the pudding directions using 1 1/4 of cold milk and the reserved pineapple juice instead of the 3 cups milk that the box will call for. You can skip step 2 of these directions (which is where you make your own pudding) and just stir the prepared non-fat pudding into the pasta, mixing it well and then cover & refrigerate it overnight.
Nutrition Facts : Calories 253.3, Fat 2.1, SaturatedFat 0.8, Cholesterol 30.6, Sodium 95.7, Carbohydrate 55.4, Fiber 2.3, Sugar 30.9, Protein 5.3
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