Snowman Salad

This is one of my favorite salads a friend introduced to me to in college.  I’ve changed the name to Snowman Salad because the name “Frog Eye Salad” wasn’t appealing to my kids.  If your not a coconut fan, you can definitely leave it out:)  I have found after many trials, It has a much better texture if you make sure that the pasta, fruit and egg mixture are very cold before you mix the ingredients together.  This recipe makes a lot so I’ll normally put a few batches in freezer.


1 cup white  sugar
3 egg yolks
3 tablespoons all-purpose flour
2 cups pineapple juice
1 tablespoon lemon juice
1 (16 ounce) package acini di pepe pasta
2 (20 ounce) cans pineapple chunks, drained (save juice!)
2 (11 ounce) cans mandarin oranges, drained (save juice!)
1 (16 ounce) package miniature marshmallows
Whipping cream, whipped with sugar


In large  saucepan over low heat, combine sugar, egg yolks, flour, pineapple juice  and lemon juice (and reserved juice from pineapple and mandarin orange cans).  Stir and cook until thickened.  Remove from heat and let cool completely.  While sauce  is cooking, bring a large pot of lightly salted water to a boil. Add  pasta and cook for 8 to 10 minutes or until al dente; drain and rinse  with cold water.


In large bowl, combine cooked juice mixture with pasta and toss to coat thoroughly.  Refrigerate 8 hours or overnight (if you can).


Toss delicious pasta with pineapple chunks, mandarin oranges, marshmallows and whipped cream.  This is great for picnics or family gatherings.  Enjoy!

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