I fondly remember all of the different salads my grandma used to make and my favorite was frog eyed salad (no worries – no frogs hurt in the making and for the sake of my kids eating it we now call it pineapple walnut salad). When we would spend the summer weekends with her in Wisconsin she was always serving one or two of her salads with dinner. By salad I am not referring to the leafy green type – I am referring to the jello, pudding, marshmallow type salads of her time. Have you ever flipped through a church recipe book and it is filled with different salad recipes but none of them have lettuce or a single vegetable in them at all? That is what I am talking about. Just a couple of notes – this salad needs to be started the night before you are preparing to serve it. You boil the noodles and then mix them in with a pineapple juice mixture to soak overnight. Also the noodles, acini di pepe, can be hard to find at some grocery stores so you can use orzo instead. Pineapple Walnut Cool Whip Salad Recipe: Ingredients:
- 1/2 cup of sugar
- 1 tbsp. flour
- 1/4 tsp. salt
- 1 egg
- 3/4 cup of pineapple juice (get the juice from the can of crushed pineapple)
- 1/2 tbsp. lemon juice
- 1 cup of Acini di Pepe noodles
- 20 ounce can of crushed pineapple (juices drained and saved)
- 8 oz. tub of Cool Whip (thawed)
- 1/2 cup of chopped walnuts
- In a small saucepan combine sugar, flour, salt, egg and pineapple juice. Cook over medium heat until mixture starts to thicken. Remove from heat and add lemon juice then cool to room temperature.
- Meanwhile in a medium saucepan cook Acini di Pepe noodles according to directions on the package. Drain and allow to cool completely.
- Once both the sugar mixture and noodles are cool mix them together and store in an air tight container in the refrigerator overnight.
- Remove noodles from refrigerator and stir in pineapple, walnuts and cool whip. **You may need to use the spoon to break up any noodles that clump together. Return to refrigerator until ready to serve.
This ‘salad’ stays good in the refrigerator for about five days. I usually take it as a side dish or make it as a side dish on nights we barbeque. The leftovers are good for lunch the next day or packed in a little container for lunchboxes too! Enjoy,
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