Here is a cool, refreshing, recipe idea for summer get togethers.
![](https://www.dvo.com/Pics/Frogs-Eye-Salad.jpg)
Frog's Eye Salad Recipe from the Video
DVO Recipe Center
Serves: 5
1 package acinni de pepe pasta
2 20-ounce cans crushed pineapple
1 20-ounce can pineapple chunks
1 ¾ cups pineapple juice (use juice from the canned pineapple)
2 tablespoons flour
1 cup sugar
1 tablespoon lemon juice
1/3 teaspoon salt
3 11-ounce cans mandarin orange segments
1 small jar maraschino cherries, drained and rinsed
1 cup coconut
1 9-ounce carton cool whip
3 cups miniature marshmallows
Follow package directions to cook pepe pasta. While water is boiling, drain the juice from all 3 cans of pineapple into a separate pan. Put pineapple into a large mixing bowl and set aside. Combine flour and sugar and add to pineapple juice, along with lemon juice, and salt. - Cook until it thickens to a syrup consistency. When pasta is done cooking, strain and rinse in cold water until cool. Add pasta and thickened syrup to the pineapple. Let sit overnight (or at least 3 hours). Fold in oranges, cherries, coconut, cool whip and marshmallows. Salad is ready to serve.
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