@alissanguyen_: FROG EYE SALAD Recipe by: @Better From Scratch: Lauren A 20 oz pineapple tidbits, drained and liquids reserved 8 oz crushed pineapples, drained and liquids reserved 1 cup drained/ resereved pineapple juice 1 cup sugar 1 egg yolk ¼ tsp salt 1 TBSP cornstarch 1 cup uncooked acini de pepe pasta 22 oz canned mandarin oranges, drained ½ cup coconut flakes 1 cup mini marshmallows 1 banana, sliced 8 oz cool whip   1. drained pineapple tidbits and crushed pineapples. Reserve the liquid and measure out 1 cup of this liquid. Refrigerate the pineapples, you will use it later. 2. Make your pineapple syrup. In a sauce pan, combine 1 cup pineapple juice, 1 cup sugar, 1 egg yolk, ¼ tsp salt and 1 TBSP cornstarch. Cook this until it thickens and then turn off heat and allow to cool before using (note: I left a fan on this so it can cool quickly as I cook the pasta) 3. Next, cook your pasta. Cook your pasta according to the package and then rinse + drain well under cold water. 4. Combine the pasta with your COOLED pineapple syrup. Refrigerate this for at least 2 hours before using. After 2 hours, combine this with drained mandarin oranges, coconut flakes, mini marshmallows, 1 sliced bananas and 8 oz cool whip. Refrigerate for at least 2 hours before enjoying.

Alissa Nguyen Won

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Wednesday 06 May 2026 16:27:35 GMT