Saturday, November 23, 2013

Frog Eyed Pasta Salad

Cook pasta as directed on box. Strain and rinse with cold water. Place in large bowl.

1 cup Sugar
2 TBSP Flour
1/2 tsp. Salt
1 3/4 cup Pineapple Juice
2 Eggs, beaten

Using a whisk mix all ingredients in a medium saucepan over medium heat until thickened. Once thickened, remove from heat and let cool until room temperature. Add sauce to pasta until coated. Refrigerate overnight in air tight container.

after 8+ hours of being refrigerated, Add:
1 cup Mini Marshmallows
1 - 8oz container Cool Whip
1 large can Crushed Pineapple, drained
3 small cans Manderaine Oranges, drained

Gently mix together and serve.  Refrigerate in airtight container.

Recipe from: Rita Smith

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