Frog Eye Salad - cooking recipe

Ingredients

1 c. acini de pepe (a small macaroni; Felpausch carries it)
2 1/2 c. water
32 to 33 oz. mandarin oranges
20 oz. crushed pineapple
1/2 c. sugar
3 eggs
2 Tbsp. flour (I use cornstarch)
1/2 c. miniature marshmallows
8 oz. frozen whipped topping

Preparation

Cook tiny grain pasta in boiling water according to package directions; drain, rinse in cold water and drain again.
Drain canned oranges and crushed unsweetened pineapple, reserving juices. Mix fruit with pasta in 3-quart bowl.
Pour cold juices in saucepan and add sugar, beaten eggs and flour (cornstarch).
Place over medium heat and cook, stirring until thickened.
Pour over pasta and fruit.
Stir in marshmallows.
Mix well and chill overnight. Fold in thawed whipped topping.
Makes 10 to 15 servings.
Really good and a make ahead salad/dessert.
(I never use all the juices to make the dressing.)