Frog Eye Salad / Frog Eye Fruit Salad

I got this recipe from a co-worker/friend. Delicious, however, it yields a very large bowl of salad, but it will be gone quickly, especially at a potluck. 

Before you start with making the salad, place a large metal bowl in the freezer. It's preferable to use a metal bowl when whipping cream. These chill and stay cold longer. If you don't have a metal bowl, it's ok; however, it will take longer for the whipping cream to get firm. 

INGREDIENTS: 
2 large cans of crushed or sliced Pineapple - Drain really well by pressing lid into the can to get most of the juice out of the pineapple. Should yield 2 cups of juice. Measure and pour 2 cups of juice into a large saucepan. 

1 Cup of sugar - Add to saucepan 

3 egg yolks - Add to saucepan 

2 Tablespoons flour - Add to saucepan

1 tablespoon Lemon Juice - Add to saucepan  

2 large cans of Mandarin Oranges - Drain - Add any of this juice to the pineapple juice if it does not make 2 cups. Otherwise, drain and set aside oranges with pineapple. 

1 quart / 2 Pint containers of Heavy Whipping Cream.

1/4 cup Stevia plus 1/8 cup Sugar. 

1 bag small marshmallows

1 small bag of sweetened coconut (Optional). You may also brown the coconut for a few minutes under the broiler. Be careful to watch and not let it burn. This adds a different texture and flavor to the salad. 

1 box of Acini De Pepe Pasta. Pronounced Ah-see-knee-de-peppy. Cook pasta until al-dente and drain well.  NOTE: you can not drain in a colander because the little pasta pieces will fall through. Best to use a metal sifter so you don't lose any.  When drained, set in fridge to cool. 

Bring Pineapple juice, egg yolks, flour, lemon juice, and sugar to a low simmer making sure not to boil or it will burn. When it starts to thicken, remove from heat and let cool for a few minutes.  Add it to the pasta along with the well-drained oranges and pineapple and place in fridge to cool. 

While the pasta is cooling in the fridge and the sauce is cooling in the pan, it's time to make the Whipped Cream.  Get your well-chilled bowl from the freezer. 
Start with a pint of the whipping cream. Whip on high, adding a little sugar and stevia mix at a time until firm peaks form.  Then add a little more whipping cream until you have all the whipping cream in firm peak form. 

Remove the pasta mix from the fridge and fold into the whipped cream. Fold in marshmallows and coconut and place back into the fridge. Let it set for several hours to get firm. 

I've put up a picture of the size of bowl I needed for this dish. As you can see, the bowl is 1/2 my wide fridge width and it fills it up the large bowl. 

Enjoy!