Acine de Pep Salad (Frog Eye Salad)

from Ethel/Sissie Rodriguez

Yield: 0 servings
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  • 1 cup(s) acine de pepe
  • 20 ounce(s) crushed pineapple
  • 2 egg yolks
  • 1 flour
  • 1 large Cool Whip
  • 1 can(s) mandarine oranges
  • 1 cup(s) pineapple juice
  • 13 1/4 ounce(s) pineapple tidbits
  • 1/2 package(s) small marshmallows
  • 1/2 cup(s) sugar


  1. Cook pasta in boiling water. Blance, drain and cool. Drain all pineapple and oranges. Add past, fruit and marshmallows. Cook sugar, juice, flour and eggs until thick, then cool. Add to the fruit mixture. Cover and refrigerate overnight. Fold in Cool Whip just before serving.
June 2012

This recipe is a personal recipe added by SusanCarey and has not been tested or endorsed by MyRecipes.

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