Frog Eye Salad - cooking recipe

Ingredients

1/2 c. sugar
1 Tbsp. flour
1/4 tsp. salt
1 egg, beaten
1 c. pineapple juice
2 tsp. lemon juice
1/2 box (16 oz.) lecini depepe (noodles)
2 (11 oz.) cans Mandarin oranges
1 (20 oz.) can pineapple chunks
1 (20 oz.) can crushed pineapple
1 (8 oz.) Cool Whip
3/4 c. maraschino cherries
1 c. mini-marshmallows
1 c. coconut

Preparation

Drain all fruit thoroughly.
Combine sugar, flour and salt. Gradually stir in pineapple juice and egg.
Cook over medium-low heat, stirring until thickened.
Add lemon juice and cool to room temperature.
Combine egg mixture and cooked lecini depepe; mix lightly but thoroughly.
Refrigerate overnight in airtight container.
Add remaining ingredients; mix well.
Refrigerate until chilled.