Frog Eye Salad

This is a Thanksgiving “must have” in our family. My brother-in-law is famous for eating this salad by the bowlful.

  • 20 ounces Crushed Pineapple, canned
  • 20 ounces Pineapple Tidbits, canned
  • 1 cup Sugar
  • 2 Tablespoons Cornstarch
  • 8 ounces Mandarin Oranges, canned
  • 1 cup Acini Di Pepe
  • 1 package Dream Whip Powder
  • ½ cup Milk
  • ½ teaspoon Vanilla
  • 10 ounces MIniature Marshmallows
Cook Acini De Pepe for ten minutes in boiling water, then drain. Drain
juice off fruits and save the juice from one large can of Pineapple.

Cook juice of Pineapple, Sugar and Cornstarch until thick and then cool.
Mix syrup with fruit and Acini De pepe.

Refrigerate 24 hours. Beat Dream Whip Powder with Milk and Vanilla until light and fluffy. Mix in Dream Whip and Marshmallows just before
serving.

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