Frog Eye Salad

Ingredients

  • 1 cup white sugar
  • 2 tablespoons all-purpose flour
  • 2 ½ teaspoons salt
  • 1 ¾ cups unsweetened pineapple juice
  • 2eggs, beaten
  • 1 tablespoon lemon juice
  • 3 quarts water
  • 1 tablespoon vegetable oil
  • 1 (16 ounce) package acini di pepe pasta
  • 3 (11 ounce) cans mandarin oranges, drained
  • 2 (20 ounce) cans pineapple tidbits, drained
  • 1 (20 ounce) can crushed pineapple, drained
  • 1 (8 ounce) container frozen whipped topping, thawed
  • 1 cup miniature marshmallows
  • 1 cup shredded coconut

    • Directions

  • Step 1

    In a sauce pan, combine sugar, flour, 1/2 teaspoon salt, pineapple juice and eggs.Stir and cook over medium heat until thickened. Remove from heat; add lemon juice and cool to room temperature.

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  • Step 2

    Bring water to a boil, add oil, remaining salt and cook pasta until al dente. Rinse under cold water and drain.

  • Step 3

    In a large bowl, combine the pasta, egg mixture, mandarin oranges, pineapple and whipped topping. Mix well and refrigerate overnight or until chilled. Before serving add marshmallows and coconut. Toss and serve.

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