Frog Eye Salad

Recipe View Embark on Your Culinary Journey: Begin by gathering all your vibrant ingredients. (Prep time: 5 minutes)

Recipe View Craft the Creamy Base: In a medium saucepan, whisk together the pineapple juice, sugar, beaten eggs, flour, and 1/2 teaspoon of salt. Cook over medium heat, stirring constantly to prevent scorching, until the mixture thickens to a custard-like consistency. (Cook time: 8-10 minutes)

Recipe View Infuse with Zest: Remove the saucepan from the heat and stir in the fresh lemon juice. This brightens the flavor and adds a delightful tang. Allow the mixture to cool completely to room temperature. (Cooling time: approximately 1 hour)

Recipe View Prepare the Pasta Pearls: Bring a large pot of salted water to a rolling boil. Add the vegetable oil and the remaining 2 teaspoons of salt. Introduce the acini di pepe pasta and cook according to package directions until al dente, usually 5 to 7 minutes. Drain the pasta immediately and rinse thoroughly under cold running water to stop the cooking process and prevent sticking. (Cook time: 5-7 minutes)

Recipe View Combine and Chill: In an extra-large bowl, gently combine the cooked and cooled pasta, the cooled egg mixture, mandarin oranges, pineapple tidbits, crushed pineapple, and thawed whipped topping. Mix until everything is evenly coated and beautifully combined. Cover the bowl tightly with plastic wrap and refrigerate for at least 8 hours, or preferably overnight, to allow the flavors to meld and intensify. (Chill time: 8 hours or overnight)

Recipe View The Grand Finale: Just before serving, gently fold in the miniature marshmallows and shredded coconut. Toss lightly to distribute evenly. Serve chilled and prepare for rave reviews!