Debra Dorward's Frog Eye Salad

From Eliafamily

Ingredients

• 1 1/2 c. acini de pepe
• 2 (20 oz.) cans crushed
• 2 (15 oz.) cans mandarin oranges
• 3 eggs
• 2 Tbsp. flour
• 1 c. sugar
• 1 (10 oz.) container Cool Whip
• Almond or vanilla extract (optional)

Directions

Cook acini de pepe according to instructions on box and drain. Strain and save the juice from 1 can of pineapple and 1 can of mandarin oranges. Strain the remaining cans of pineapple and oranges.

Mix juice, eggs, sugar, and flour and cook until slowly boiling and thickened. Add cooked acini de pepe and fuit to the juice mixture. Chill at least 2 hours. (It is better if you chill overnight.)

Just before serving, fold in Cool Whip. You can also add a touch of flavoring, such as almond or vanilla extract before you add the Cool Whip.

Attribution

Submitted by: Debra Dorward for the 2004 Elia Family Recipe Book. She says she received this recipe from a friend at work, and has been a summer time treat ever since. The recipe will make quite a lot, so you can cut it in half for smaller groups.