Frog Eye Salad
Creamy, fruity, delicious Frog Eye Salad is our go to Thanksgiving Side, but also makes a great dessert. You can add seasonal flare with pomegranates or cranberries, but this salad is delicious just the way it is!
- 16 ounces Acini De Pepe 1 box Acini De Pepe, cooked and drained
- 1 orange juiced
- 1 lemon juiced
- 1 cup sugar
- 1 Tbs cornstarch
- 8 ounces crushed pineapple 2 cans
- 30 ounces Mandarin Oranges 2 cans
- 16 ounces Cool Whip 1 tub
Cook Acini De Pepe, and drain. Set aside
Juice the orange and lemon, and pour into a 1 cup measurer. If it does not fill the cup, add pineapple juice from the can until you hit 1 cup.
Heat in a saucepan with sugar and cornstarch until sugar is melted, and sauce is thickened.
Mix with Acini de Pepe and refrigerate overnight, covered.
Just before serving, drain juice/liquid from mandarin oranges and crushed pineapple.
In a large bowl, combine acini de pepe, Cool Whip, and fruit. Stir until combined.
Serve and enjoy!
Calories: 626kcal | Carbohydrates: 138g | Protein: 13g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 12mg | Sodium: 58mg | Potassium: 428mg | Fiber: 7g | Sugar: 70g | Vitamin A: 1165IU | Vitamin C: 62.5mg | Calcium: 154mg | Iron: 2.9mg