This is a good recipe for pot lucks because it makes a lot, and is very good. It would be lovely for Easter dinner, if you happen to have the ingredients or feel like going to the store in the morning.



It's not really made with the eyes of frogs, it is a pasta called Acini de pepe (it is spelled various ways) that cooks into a round shape combined with fruit and whipped cream. Really, it's one of those mystery ingredients that people won't even realize is there until someone points it out.

You can make it with vanilla pudding mix, or even canned vanilla pudding (shudder) and substitute Cool Whip for the real whipped cream, but here is the original recipe from the back of the pasta box. Made from scratch it has fewer artificial ingredients.

1/2 of a 1 pound package of Acini de Pepe pasta, uncooked
1 egg
1/2 cup sugar
1 tablespoon flour
1/4 teaspoon salt
1 (15 1/4 ounce) can juice-pack crushed pineapple, drained, reserving juice
1 (16 ounce) fruit cocktail, drained
1 cup miniature marshmallows
1 cup whipping cream, whipped

Prepare pasta according to package directions. Drain and set aside in a large bowl. In a heavy saucepan, beat egg with a wire whisk until foamy. Stir in the sugar, flour, salt, and reserved pineapple liquid. Over low heat, cook and stir until thickened and bubbly. Combine mixture with the acini de pepe in the large bowl. Chill well for 1 hour. Stir in the pineapple, fruit cocktail, and marshmallows. Fold in the whipped cream. Cover and chill well. Stir before serving. Refrigerate leftovers.