Recipe for cooking frog eye salad

Super Salad Recipes :: Fruit Salads

Frog Eye Salad

1 C. sugar
2 Tbsp. flour
1 3/4 C. pineapple juice
2 eggs, beaten
1 Tbsp. lemon juice
3 qt. water
1 Tbsp. canola oil
3 (8 oz.) cans mandarin oranges, drained
2 (20 oz.) cans pineapple chunks, drained
1 (20 oz.) can crushed pineapple
1 (13.5 oz.) tub Cool Whip
1 C. miniature marshmallows
1 C. flaked coconut
1 lb. acini de pepe pasta

Mix together sugar, flour and 2 tsp. salt in saucepan. Gradually stir in pineapple juice and eggs. Cook over moderate heat, stirring until thick. Add lemon juice. Cool to room temperature.

In a lrg. pot, add water and remaining salt and oil. Bring to boil. Add acini de pepe pasta and cook until done. Drain pasta and rinse with cold water. Cool to room temperature.

Mix together egg mixture and pasta. Mix lightly but well. Refrigerate overnight in airtight container.

The next day, add remaining ingredients and serve chilled.