Frog's Eye Salad

By AzWench

Ingredients

• 1 cup sugar
• 2 tablespoons flour
• 1/2 teaspoon salt
• 2 20-oz cans pineapple tidbits or chunks
• 20-oz can crushed pineapple
• 2 eggs, beaten
• 4 teaspoons lemon juice
• 1 1/3 cups (8-oz) Acini de Pepe*
• 1 can mandarin oranges
• 1 can fruit cocktail
• 14 to 16-oz Cool Whip
• 3 cups miniature marshmallows
• 1/2 cup coconut
• Maraschino cherries

Preparation

Step 1

In a medium saucepan, stir together sugar, flour and salt. Drain pineapple, reserving juice equal to 2 cups. With whisk, gradually stir juice and egg into sugar mixture. Cook over medium heat, stirring frequently, until mixture comes to a boil. Stir in lemon juice. Cool mixture to room temperature.

Meanwhile, cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well. In large bowl, stir together pineapple juice mixture and pasta. Cover, refrigerate several hours or overnight.

Add pineapple, oranges, fruit cocktail, Cool Whip, marshmallows, Maraschino cherries (I usually cut them in half), and coconut. Mix gently and thoroughly. Cover, refrigerate until cold.

*Acini de Pepe - a small, round pasta, not all stores carry it, but many do.

*You can also add sliced bananas just before serving.

*This is a combination of the original recipe and some of the changes I have made over the years. You can adjust the amount and type of fruits to your liking.