FROG EYE SALAD

By bjnelson55

Makes a HUGE batch!

Ingredients

• 1 cup white sugar
• 2 tablespoons flour
• 2-1/2 tsp. salt
• 1-3/4 cups unsweetened pineapple juice
• 2 eggs, beaten
• 1 Tbsp. lemon juice
• 3 quarts water
• 1 Tbsp. vegetable oil
• 1 (16 oz) pkg acini di pepe pasta
• 3 (11 oz) cans mandarin oranges, drained
• 2 (20 oz) cans pineapple tidbits, drained
• 1 (20 oz) can crushed pineapple, drained
• 1 (8 oz) container frozen whipped topping, thawed
• 1 cup miniature marshmallows
• 1 cup shredded coconut

Preparation

Step 1

In saucepan, combine sugar, flour, 1/2 tsp. salt, pineapple juice and eggs. Stir and cook over medium heat until thickened.

Remove from heat. Add lemon juice and cool to room temperature.

Bring water to a boil, add oil, remaining salt and cook pasta until al dente. Rinse under cold water and drain.

In a large bowl, combine the pasta, egg mixture, mandarin oranges, pineapple and whipped topping. Mix well and refrigerate overnight or until chilled.

Before serving, add marshmallows and coconut.

Toss and serve.