Do you ever peek into the deli counter and see that fluffy ambrosia salad and wonder if you can make it on your own? My dear friend Alyssa recently posted on the OAMM facebook page that she was making some Frog Eye Salad and I immediately responded to her that I needed this recipe! And there were a few other OAMM readers that responded as well. I asked Alyssa and she agreed to share her family delight. It’s not necessarily whole foods but it sure is tasty. I did cut a few whole foods corners though. I made my own whipped cream, picked up some natural marshmallows. And it’s just like the ambrosia from your local deli!
Frog Eye Salad
Author/Source:
Alyssa @ http://sahm-musings.blogspot.com/
Ingredients:
1 box Acini-de-pepe pasta
Acini de Pepe Pasta
1 cup Sugar or Sucanat
3 beaten Egg Yolks
1/2 teaspoon Salt
2 tablespoons Flour
1 large can crushed and drained Pineapple (reserve juice for sauce)
1 large can Pineapple Tidbits, drained (reserve juice for sauce)
2 small cans Mandarin Orange Segments
1 small package Miniature Marshmallows
1 large container Whipped Topping
Directions:
Prepare pasta as directed. Rinse with cold water and set aside to cool. Combine sugar, eggs, salt, pineapple juice and flour and cook over medium heat stirring constantly until thickened then remove from heat. Cool completely. Put in pasta in a large bowl and pour sauce mixture over it, mix well. Seal bowl and let set overnight in refrigerator. In the morning, mix in remaining ingredients and refrigerate until fully chilled. Serve.