Frog Eye Salad - cooking recipe

Ingredients

1 box acini de pepe (found by pasta)
2 cans pineapple chunks
2 cans mandarin oranges
1 c. marshmallows
1/3 c. shredded coconut
1 egg, whipped
2 Tbsp. flour
1 c. sugar
2 tsp. lemon juice
1 carton Cool Whip

Preparation

Prepare acini de pepe according to package directions; drain and set aside in very large bowl.
Drain pineapple, reserving 1 cup of juice.
Pour juice into a small saucepan; add whipped egg and combine sugar and flour to remove lumps, then add to juice mixture.
Finally, add lemon juice.
Cook over medium-low heat, stirring constantly, until of pudding consistency.
Pour directly over drained noodles and chill several hours.
Just before serving, assemble by adding remaining ingredients.
Serves 12 to 15.