Frog Eye Salad

By Sheilapp

Ingredients

• 1 box acini pepe past
• 2 cans pineapple chunks (reserve juice)
• 1 cup sugar
• 2 Tbs flour
• 1/2 tsp salt (optional)
• 1 3/4 cup pineapple juice (from pineapple chunks)
• 2 beaten eggs
• 1 Tbs lemon juice
• 3 cans mandarin oranges
• 1 12 oz cool whip
• 2 cups marshmallows

Preparation

Step 1

Cook pasta, rinse with cold water.

While past cools, mix together sugar, flour, salt. Gradually stir in pineapple juice and eggs. Cook over medium heat until thick, stirring constantly. Add lemon juice. Remove from heat and cool.

When sauce is cool, mix sauce and pasta together. Refrigerate overnight.

The next morning mix marshmallows and cool whip.