Frog Eye Salad
Submitted by: FoFa
"Yes, a nicely different texture yet still sweet dessert."
1 cup white sugar
2 tablespoons all-purpose flour
2 1/2 teaspoons salt
1 3/4 cups unsweetened pineapple juice
2 eggs, beaten
1 tablespoon lemon juice
3 quarts water
1 tablespoon vegetable oil
1 (16 ounce) package acini di pepe pasta (B-B size macaroni)
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
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.
Bring water to a boil, add oil, remaining salt and cook pasta until al dente.
Rinse under cold water and drain.
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.