Frog Eye Salad - cooking recipe

Ingredients

8 oz. acini de pepe (macaroni)
1 1/2 qt. water
1 tsp. oil
1 tsp. salt
1 c. sugar
2 Tbsp. flour
1 3/4 c. pineapple juice
2 beaten eggs
pinch of salt
1 tsp. lemon juice
2 (20 oz.) cans chunk pineapple
1 (20 oz.) can crushed pineapple
3 cans mandarin oranges
1 large container Cool Whip
1 small container Cool Whip
1 c. marshmallows

Preparation

Cook macaroni in 1 1/2 quarts water with
oil
and salt added. When tender, drain and cool.
Cook
until
thick\tthe sugar, flour,
pineapple juice, eggs and
salt.
Remove
from stove and add lemon juice.
Cool.
Drain the cans of pineapple and
save. Use juice for custard.
Drain
mandarin
oranges. Add 1 large and 1 small container Cool Whip plus
1
cup small marshmallows to cool custard.
Add fruit;
stir
and refrigerate.\tAdd macaroni too.
Makes about 20
servings.
Keeps
in fridge about 1 week.