Frog-Eye Salad - cooking recipe

Ingredients

1 c. sugar
2 Tbsp. flour
2 1/2 tsp. salt
1 3/4 c. pineapple juice
2 eggs, beaten
1 Tbsp. lemon juice
9 oz. container Cool Whip
1 c. miniature marshmallows
3 qt. water
1 Tbsp. Crisco oil
1 (16 oz.) pkg. acini de pepe
3 cans mandarin oranges, drained
2 cans pineapple chunks, drained
1 can crushed pineapple, drained
1 c. coconut

Preparation

Combine sugar, flour and 1/2 teaspoon salt. Gradually stir in pineapple juice and eggs. Cool to room temperature.
Bring water, salt and oil to a boil.
Add acini de pepe.
Cook until done. Drain and rinse.
Cool to room temperature.
Combine with egg mixture.
Refrigerate overnight in covered airtight container. Add remaining ingredients.
Mix lightly but thoroughly. Refrigerate until chilled in covered container.
Makes 25 servings.