Mom’s Frog Eye Salad


8 ounces Acini De Pepe pasta
1 cup pineapple juice (reserved from pineapple tidbits)
½ cup sugar
1 tablespoon flour
¼ teaspoon salt
1 egg beaten
½ tablespoon lemon juice
22 ounces mandarin oranges, drained
20 ounces pineapple tidbits, drained and reserve juice
8 ounces crushed pineapple, drained
1½ cups miniature marshmallows
¾ cup coconut, shredded
8 ounces cool whip

How to Make It

Cook the Acini De Pepe pasta according to package directions. When done, rinse under cold water in strainer. Let cool.
In a saucepan over medium high heat stir together pineapple juice, sugar, flour, salt and egg. Cook and stir constantly until mixture thickens and is smooth. Remove from heat and stir in lemon juice. Let cool.
In a large mixing bowl combine the pasta and thickened mixture. Then gently fold in the mandarin oranges, crushed pineapple, pineapple tidbits, marshmallows and coconut. Fold in cool whip. Refrigerate until serving. This recipe can easily be doubled.