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Miracle Salad (Frog Eye Salad)

March 17, 2011

The reason our family calls this the Miracle Salad is because last Thanksgiving (2010) Richard and Tashina brought this salad to dinner.  While loading up the car, Richard placed it on top of the car.  The salad, unbelievably, made it to our house!  Apparently it was cold enough that it froze to the roof of the car!

1/2 cup sugar

1 T. flour

1/4 tsp. salt

1  (8 oz.) can crushed pineapple, undrained

1  (20 oz.) can pineapple chunks in its own juice, undrained

2  (11 oz.) can mandarin oranges, drained

1 large egg, beaten

2 tsp. lemon juice

1  1/3 cups (8 oz.) Acine di Pepe pasta, uncooked

3 1/2 cups (8 oz.) Cool Whip, thawed and divided

3 cups mini marshmallows

1/2 cup flaked coconut

maraschino cherries (optional)

In a medium saucepan, stir together sugar, flour and salt.

Drain pineapple, reserving juice to equal 1 cup.  With a whisk, gradually stir juice and egg into sugar mixture.

Cook over medium heat, stirring frequently, until mixture comes to a boil.

Stir in lemon juice.  Cool mixture to room temperature.

Meanwhile, cook pasta according to package directions; drain.  Rinse with cold water to cool quickly; drain well.

in large bowl, stir together pineapple and chunks, oranges, 2 cups Cool Whip, marshmallows and coconut; mix gently and thoroughly.  Cover and refrigerate until cold.

Top with remaining Cool Whip; garnish with cherries, if desired .

Recipe Source:  Carla M.

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