By Misty I.

I’m guessing you are more familiar with “menpachi eye” more than “frog eye” but don’t let the odd name of this dessert stop you from making it. It’s a tasty treat and is similar to ambrosia. I originally encountered this recipe on sixsistersstuff.com but their version includes coconut. The pasta used to make this dessert can be found at Safeway. The box looks like this.

Frog Eye Salad

1 C. acini di pepe pasta
1 can (20 oz.) crushed pineapple (save juice)
2 cans mandarin oranges (save juice)
1 C. sugar
2 eggs, beaten
2 T. flour
1/2 tsp salt
1 container Cool Whip
3 C. mini marshmallows

1. Cook the Acini De Pepe pasta according to package directions. When done, rinse under cold water in a strainer. Let cool.
2. In a saucepan over medium-high heat stir together 1 ½ cups of mandarin orange and pineapple juice, sugar, flour, salt, and egg. Cook and stir constantly until mixture thickens and is smooth.
3. Store mandarin oranges and crushed pineapple in the refrigerator until ready to use.
4. Add the pasta to the cooked mixture and let sit at least 6 hours.
5. In a large mixing bowl combine the pasta mixture with mandarin oranges, crushed pineapple, and marshmallows. Fold in cool whip. Refrigerate until serving. This recipe can easily be doubled like I did the day I made it.

Cook the Acini De Pepe pasta according to package directions. When done, rinse under cold water in a strainer. Let cool.

In a saucepan over medium-high heat stir together 1 ½ cups of mandarin orange and pineapple juice, sugar, flour, salt, and egg. Cook and stir constantly until mixture thickens and is smooth.

Store mandarin oranges and crushed pineapple in the refrigerator until ready to use.

Add the pasta to the mixture and let sit at least 6 hours.

In a large mixing bowl combine the pasta mixture with mandarin oranges, crushed pineapple, and marshmallows. Fold in cool whip. Refrigerate until serving. This recipe can easily be doubled. That’s it, only easy!