I've been making this frog-eye salad for years. And I've been eating frog-eye salad for a lifetime. I always loved it when I was young. Part of me thought it might really have frog eyes in it. Feel free to adjust the add-ins to suit your fancy. Just be advised that the recipe requires a lot of refrigeration time.
1/2 c. sugar
1 T. flour
1/4 tsp. salt
1 20-oz. can pineapple tidbits, juice reserved
2 tsp. lemon juice
8 oz. acini di pepe (pasta)
2 cans mandarin oranges, drained
8 oz. whipped topping, such as Cool Whip
3 c. mini marshmallows
In saucepan, stir together sugar, flour and salt. Whisk 1 cup pineapple juice (from can of tidbits) into sugar mixture. Whisk in egg. Cook on medium heat until boiling. Stir in lemon juice. Cool to room temperature. Meanwhile, cook pasta. Rinse with cold water and drain. In large bowl, stir together pasta and juice mixture. Refrigerate several hours or overnight. Add pineapple tidbits, orange segments, whipped topping and marshmallows. Mix well. Refrigerate until cold.