Frog'S Eye Salad - cooking recipe

Ingredients

1 c. sugar
2 Tbsp. all-purpose flour
1/2 tsp. salt
1 3/4 c. pineapple juice
2 eggs, beaten
1 Tbsp. lemon juice
1 (1 lb.) pkg. acini de pepe (uncooked)
3 (11 oz.) cans mandarin oranges, drained
2 (20 oz.) cans pineapple chunks, drained
1 (9 oz.) carton nondairy whipped topping, thawed
1 c. miniature marshmallows (optional)
1 c. flaked coconut (optional)

Preparation

Combine the sugar, flour and salt; stir in pineapple juice and eggs.
Cook, stirring constantly, until thickened about 45 minutes. Add lemon juice; cool to room temperature.
Prepare de pepe to package directions; drain in cold water rinse.
Combine egg mixture and acini de pepe; mix well.
Refrigerate overnight in airtight container.
Add remaining ingredients and mix thoroughly. Refrigerate until chilled in airtight container.