Pineapple Pretzel Salad

Bottom Layer

• 1 ½ sticks butter
• 1 cup sugar
• 2 cups crushed pretzels

Middle Layer

• 1-8 ounce cream cheese
• 1-8 ounce cool whip
• ½ cup sugar

Top Layer

• 1 15 oz. can crushed pineapple drained
• 2 Tablespoons cornstarch
• ¼ cup sugar

Directions

1.  Cream the sugar and butter of the bottom layer ingredients together.  Add the crushed pretzels and mix well.  Spread across an 8 x 8 inch pan.
2. Mix the softened cream cheese and the sugar together of the middle layer.  Fold in the cool whip and spread it over the bottom layer. 
3.  Heat the crushed pineapple of the top layer stirring in the cornstarch.  Stir constantly until thickened.  Add the sugar of the top layer towards the end and stir well.  Let cool.  Then spread over the top of the other two layers. 
4. Chill for several hours in the refrigerator. 
5. Cut into 9 pieces.  Serve and enjoy.

Frog Eye Salad

This makes quite a bit.  I made it in a 5 quart Dutch oven.  Great for taking to a potluck.  More like a dessert than a salad.  

Ingredients:

1 cup white sugar

2 tablespoons all-purpose flour

2 1/2 teaspoons salt

1 3/4 cups unsweetened pineapple juice (the amount of juice that drains off of the canned pineapple is about right amount)

2 eggs, beaten

1 tablespoon lemon juice

3 quarts water

1 tablespoon vegetable oil

1 (16 ounce) package acini di pepe pasta

3 (11 ounce) cans mandarin oranges, drained

2 (20 ounce) cans pineapple tidbits, drained

1 (20 ounce) can crushed pineapple, drained

3 (8 ounce) containers frozen whipped topping, thawed (fat free works fine)

2 cup miniature marshmallows

1 cup shredded coconut

Directions:

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.

2.    Bring water to a boil, add oil, remaining salt and cook pasta 11 minutes stirring frequently. Rinse under cold water and drain. (You must use the oil on this pasta to keep it from clumping.)

3.    In a large bowl, combine the pasta, egg mixture, mandarin oranges, pineapple and whipped topping. Mix well and refrigerate overnight or until chilled (at least 4 hours). Before serving add marshmallows and coconut. Toss and serve.