Frog Eye Salad

By WSiefert

Ingredients

• 1 cup sugar
• 2 Tbls flour
• 1/2 tsp salt
• 2 eggs, well beaten
• 1 Tbls lemon juice
• 1 lb Acini De Pepe Pasta
• 1 small box instant vanilla pudding
• 2 tsp vanilla extract
• 1 small bag mini marshmallows
• 1 small (12 ounces) Cool Whip, thawed
• 2 cans (20 ounces) crushed pineapple, drained, reserve juice
• 3 cans (11 ounce)O mandarin oranges, drained

Preparation

Step 1

Combine sugar, flour and salt. Gradually stir in 1-3/4 cups reserved pineapple juice and the beaten eggs. Cook over moderate heat, stirring until thickened. Add lemon juice. Cool. Bring 3 quarts water, 2 teaspoons salt and 1 Tablespoon cooking oil to a boil; add the pasta. Cook at rolling boil until pasta is done. Drain, rinse in cold water and drain again. Mix cooled pineapple juice mixture and coked pasta. Add box of vanilla pudding and the vanilla extract Refrigerate 3-4 hours. Add marshmallows, mandarin oranges, pineapple and cool whip. Mix well. Chill and serve.