Frog’s Eye Salad
1 lb. (16 ounce package Acini di pepe (small round ball pasta)
1 egg
½ cup Sugar
1 20oz. can pineapple chunks (drain pineapple and reserve juice)
1 30oz. can fruit cocktail (drain fruit cocktail)
1 cup cool whip
1 Tbs. of flour
Dash of salt
Directions: Cook the acini di pepe (small round ball pasta) according
to package directions. In a skillet over low heat, with a whisk, beat
an egg, then stir in reserved juices, sugar, dash of salt. Continue
to stir and slowly add the flour mixture to thicken. Cook over low
heat and stir until bubbling. Turn off heat and allow cooling for a
few minutes. In the medium sized bowl, stir in pineapple chunks and
fruit cocktail. Next, with a spatula, spoon egg pineapple custard
mixture over the pasta and fruit. Lastly, stir in the 1 cup of cool
whip (unthawed). Refrigerate for two hour to allow to set and enjoy.
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