By Claire Boone
Frog-Eyed Salad
From the kitchen of sophomore Lexi Flipse
November 20, 2015
Start to finish: 15 minutes
2 cups Acini Di Pepe macaroni
2 medium cans crushed pineapple
1/2 bag miniature marshmallows
1/4 cup sugar
2 egg yolks, beaten
1 tablespoon lemon juice
1 teaspoon flour
1 large container of Cool Whip
Boil the macaroni until tender. Put lid on pan and let cool.
Add pineapple and marshmallows. Combine sugar, flour, pineapple juice, egg yolks and lemon.
Cook until thick. Cool for about 20 minutes. Add Cool Whip, mix together and serve.
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