Frog Eye Salad - cooking recipe

Ingredients

1 c. sugar
2 Tbsp. flour
2 1/2 tsp. salt
1 3/4 c. pineapple juice
1 Tbsp. lemon juice
3 qt. water
1 Tbsp. cooking oil
1 (16 oz.) acini de pepe (found with pastas or rices at most grocery stores)
3 (11 oz.) cans mandarin oranges, drained
1 (20 oz.) can pineapple tidbits, drained
1 (9 oz.) carton Cool Whip
1 c. mini-marshmallows (optional)
1 c. flaked coconut (optional)

Preparation

Combine sugar, flour and 1/2 teaspoon salt.
Gradually stir in pineapple juice and eggs.
Cook over medium heat, stirring until thickened.
Add lemon juice.
Cool to room temperature.
Bring water, 2 teaspoons salt and oil to a boil.
Add acini de pepe. Cook at a rolling boil until pasta is done.
Drain and rinse several times with cold water and cool to room temperature. Combine egg mixture and acini de pepe.
Mix lightly but thoroughly. Refrigerate until chilled or overnight in airtight container.
Add remaining ingredients.
Mix lightly but thoroughly.
Salad will keep as long as a week.
You may add more Cool Whip, if desired. This salad may also be frozen, although freezing may alter the texture.
Enjoy!