Frog Eye Salad

1 package (12 oz.) Acini Di Pepe (pasta)

Follow package directions to cook until tender, but not mushy. Drain and rinse with cold water. Put in airtight container in fridge.

1 C. Sugar
2 Tbsp. Flour
1/2 tsp. Salt
2 Eggs, beaten by hand
1 3/4 C. Pineapple juice (from drained pineapples below. You can add water to make the right amount if needed.)
2 Tbsp. Lemon juice

Combine sugar, flour, and salt in medium sauce pan. Beat egg with pineapple juice and stir into pan. Cook over medium heat stirring continually with wire whisk until thickened. Add lemon juice. Cool to room temperature. Combine with cooked pasta and refrigerate overnight or until chilled.

Mix in:
3- 11 oz. cans Mandarin Oranges, drained
2- 20 oz. cans Pineapple Tidbits, drained
1- 10 oz. jar Marashino Cherries, drained and halved
2- 9 oz. Cool Whips
Marshmallows as desired (I use about 2 C.)
Coconut as desired (I use about 1- 1 1/2 C.)

Be sure to drain all fruit really well, it makes the salad thicker. (I mix the leftover juice with a can of white grape juice for a yummy fruit punch.) This recipe makes ALOT so be sure you have a very large bowl/ tupperware and plan on sharing!