Frog Eye Salad(Acini De Pepe Fruit Salad) - cooking recipe

Ingredients

1 c. sugar
2 Tbsp. flour
1/2 tsp. salt
1 3/4 c. pineapple juice
2 eggs, beaten
1 Tbsp. lemon juice
3 qt. water
1 Tbsp. cooking oil
2 tsp. salt
1 (16 oz.) pkg. acini de pepe (bb sized macaroni by Prince)
3 (11 oz. each) cans mandarin oranges, drained
2 (20 oz. each) cans pineapple chunks, drained
1 (12 oz.) carton Cool Whip
1 c. miniature marshmallows
1 c. coconut (optional)

Preparation

Combine sugar and flour; add 1/2 teaspoon of salt.
Gradually stir in pineapple juice and eggs.
Cook over moderate heat, stirring, until thickened.
Add lemon juice.
Cool mixture to room temperature.
Bring water, remaining 2 teaspoons salt and oil to boil.
Add acini de pepe.
Cook at rolling boil until macaroni is done.
Drain; rinse with water.
Drain again and cool to room temperature.
Combine egg mixture with macaroni.
Mix lightly, but thoroughly.
Refrigerate overnight in airtight container.
Add remaining ingredients.
Mix lightly.
Refrigerate until chilled. Serves 25.