Frog Eye Salad

Delicious!!

Frog Eye Salad
1 cup sugar
2 T flour
1/2 tsp salt
1 3/4 c pineapple juice (from canned pineapple)
2 eggs
1 T lemon juice
3 qt water
1 T cooking oil
1 16oz package Acini Pepe Pasta
1 20oz can crushed pineapple
2 cans pineapple tidbits
3 cans mandarin oranges (or more I always add almost double this because this is my fav part)
1 carton 9 oz (or 8) whipped topping
1 cup mini marshmallows
1 cup coconut

Combine sugar, 2 T flour, and 1/2 tsp salt in saucepan. Drain 2 cans pineapple and use pineapple juice.. Add juice and eggs. Cook over moderate heat stirring, until thickened. Add lemon juice. Cool to room temperature. Bring 3 qts water to a boil. Add 2 T salt, oil, and pasta until done. Drain pasta. Rinse with water and drain again. Cool to room temperature. Combine sauce and pasta, mix lightly but thoroughly. Refrigerate until chilled in airtight container (usually overnight). Add drained fruit, topping, marshmallows, and coconut (use a giant bowl). Salad can be refrigerated for as long as a week (just stir it up once in awhile as the whipped topping will melt as time goes on).

The Sauce

Cooked Pepe

YUM