Frog Eye Salad

By PatN

Creamy and good

Ingredients

• 3/4 c. sugar
• 1 tbsp flour
• 1/2 tsp salt
• 2/3 c. pineapple juice
• 1 egg beaten
• 1 tsp lemon juice
• 1 c. Acini Di Pepe
• 2 cans {11 oz each) mandarin oranges, drained
• 1 can (20 oz) chunk pineapple, drained
• 1 can (20 oz) crushed pineapple, drained
• 1 carton ( 8 oz) dairy whipped topping
• 1 c. miniature marshmallows

Preparation

Step 1

How to cook Acini Di Pepe:
Bring 6 c. water to a rapid boil in a 3 qt saucepan. Slowly add 1 cup Acini Di Pepe. Return to boil, stirring to separate. Boil only 2 min. Cover and remove from heat, let set 8 min. Drain and rinse with cold water to chill.

In a small sauce pan, mix sugar, flour and salt, stir in pineapple juice and egg. Cook over moderate heat, stirring constantly until thickened. Add lelmon juice. Set aside and cool. Combine cooked mixture with Acini Di Pepe. Cover, place in frig. until chilled. Combine remaining ingred, stir lightly. Chill at least 1 hr. before serving. Serves 10