Frog Eye Salad - Angie Christensen
Ingredients:
- 1 c. sugar
- 2 T. flour
- 2 1/2 t. salt
- 1 3/4 c. pineapple juice
- 2 eggs (beaten)
- 1 T. lemon juice
- 3 qt water
- 1 T. cooking oil
- 2 c. acini de pepe pasta
- 3 cans mandarin oranges (drained)
- 2 cans pineapple chunks (drained)
- 1 can crushed pineapple (drained)
- 2 tubs Cool Whip
- 1 c. mini marshmallows
- 1 c. coconut.
Instructions:
Cook acini de pepe in 3 qt water with oil, drain, and rinse. Cook sugar, flour, salt, juices, and eggs until thick. Cool to room temp and mix with pasta. Refrigerate overnight. Add fruit and marshmallows before serving.
Pistachio Salad - Donna Siddoway
Ingredients:
- 20 oz can crushed pineapple
- 1 small pistachio pudding mix
- 1/2 c. chopped nuts
- 1/2 c. coconut
- 1 c. mini marshmallows
- 1 medium Cool Whip.
Instructions:
Combine all ingredients and refrigerate for a couple of hours before serving.
Cookie Monster Salad - Donna Siddoway
Ingredients:
- 1 pkg instant vanilla pudding
- 1 c. buttermilk
- 1 medium Cool Whip
- 1 can mandarin oranges (drained)
- 1 banana
- 1 pkg cookies.
Instructions:
Mix pudding, milk, and Cool Whip. Stir in oranges and sliced banana. Top with crushed cookies before serving.
Cranberry Salad - Donna Siddoway
Ingredients:
- 1 pkg cranberries
- 4 c. apples
- 1 c. sugar
- 1 can crushed pineapple
- 1 pkg mini marshmallows
- 1 pint whipped cream
- chopped nuts.
Instructions:
Grind cranberries and apples. Mix with sugar and pineapple. Stir in marshmallows. Let sit 4 hours. Fold in whipped cream and nuts before serving.