Frog Eye Salad - cooking recipe

Ingredients

1 c. sugar
2 Tbsp. flour
1 3/4 c. pineapple juice
2 eggs, beaten
1 Tbsp. lemon juice
2 1/2 tsp. salt
16 oz. pkg. acini depe (pasta)
3 qt. water
1 Tbsp. oil
3 (11 oz.) drained mandarin oranges
2 (20 oz.) drained pineapple chunks
1 (20 oz.) drained crushed pineapple
1 c. mini marshmallows
1 c. coconut
1 (9 oz.) Cool Whip

Preparation

Blend sugar, flour, pineapple juice, beaten eggs, lemon juice and salt.
Cook until thickened.
Cool.
Cook 3 quarts water, oil, salt, and acini de pepe.
Drain and rinse.
Add cooled custard to pasta.
Mix and refrigerate overnight in an airtight container. Add oranges, pineapple chunks, crushed pineapple, Cool Whip, coconut and marshmallows.