“A fluffy, delectable salad using A small round pasta as its base; whipped up with pineapple and mandarin slices in a pineapple sauce - then add whipped topping, miniature marshmallows and coconut for a tropical delight.________*I like to use the colored marshmallows and a small can of extra cherry mixed fruit, well drained.* When my mother first made this for a family gathering, my sisters and I saw the pasta in the refrigerator - it was white. I offered that frogs were green, so we put in a bit of color. My mother was really puzzled when she saw the green pasta and spoke to herself "It's never done this before!" My sisters and I just started laughing so hard that we cried REAL TEARS!! My mother, however, just continued looking puzzled until we "fessed up".________ I included the chill time to the final prep time, just so you'll know.”
12hrs 50mins
1 cup

Ingredients Nutrition


  1. In a sauce pan, combine sugar, flour, 1/2 teaspoon salt, pineapple juice and eggs. Stir and cook over medium heat until thickened. Remove from heat; add lemon juice and cool to room temperature. Cover with plastic wrap and place over-night in the refrigerator.
  2. Bring water to a boil, add oil, remaining salt and cook pasta until al dente. Rinse under cold water and drain.
  3. Cover with plastic wrap and chill over night or for several hours in the refrigerator.
  4. About 2 hours prior to serving: In a large bowl, combine the pasta, egg mixture, mandarin oranges, pineapple and whipped topping.
  5. Mix well and refrigerate to set.
  6. Before serving add marshmallows and coconut.
  7. Toss and serve.

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