Frogeye Salad 1C Acini de Pepe, cooked as directed on box. 2 eggs, beaten; 1/2 C sugar; 1 T flour; 1/4 tsp salt; 1 C pineapple juice; 1 tsp lemon juice. Mix and cook to custard. Add Acini de Pepe and refrigerate a few hours or overnight. 2 - 11 oz cans mandarin oranges; 1 - 20 oz can crushed pineapple; 1 - 20 oz can chunk pineapple; Maraschino cherries, drained, & 8 oz tub Cool Whip. Mix all together. Refrigerate.
Frog Eye Salad from Food.com: Acine de Pepe is a small, round pasta, hence the "Frog's Eye". My kids are wild about this recipe. It is their choice whenever we are asked to bring a dish for a pot luck.