FROG EYE SALAD

By lindab

Ingredients

• 1 CP SUGAR
• 1/2 TEASPOON SALT
• 2 TABLESPOONS ALL PURPOSE FLOUR
• 1 AND 3/4 CUP PINEAPPLE JUICE ( GET JUICE FROM DRAINED CANS OF PINEAPPLE CHUNKS)
• 2 EGGS BEATEN
• 2 TABLESPOONS LEMON JUICE
• 1 PACKAGE ACINI DE PEPE NOODLES
• 3 - 11 OUNCE CANS MANDARIN ORANGES DRAINED
• 2 CANS PINEAPPLE CHUNKS (DRAINED)
• 1- 9 OUNCE CARTON COOL WHIP
• 1 CUP MINATURE MARSHMALLOWS
• 1/2 CUP FLAKED COCONUT

Preparation

Step 1

1. COMBINE SUGAR, FLUR AND SALT

2. STIR IN PINEAPPLE JUICE AND EGGS

3. COOK ON LOW UNTIL MIXURE THICKENS

4. SET ASIDE TO COOL AT ROOM TEMPERATURE

5. COOK NOODLES TO PACKAGE DIRECTIONS AND DRAIN

6. COMBINE MIXTURE WITH NOODLES

7. MIX WELL AND REFRIGERATE OVERNIGHT IN AN AIRTIGHT CONTAINER

NEXT DAY ADD REMAINING INGREDIENTS AND MIX
CHILL UNTIL READY TO EAT