Frog Eye Salad - cooking recipe

Ingredients

1 c. sugar
2 Tbsp. flour
2 1/2 tsp. salt
2 eggs, beaten
1 Tbsp. cooking oil
1 (16 oz.) pkg. acini de pepe
3 (11 oz.) cans mandarin oranges, drained
1 3/4 c. pineapple chunks (two 20 oz. cans), drained
1 (20 oz.) can crushed pineapple, drained (save juice)
1 (8 oz.) carton Cool Whip
1 Tbsp. lemon juice
3 qt. water
1 c. coconut (optional)
1 c. miniature marshmallows

Preparation

Combine sugar, flour and 1 half teaspoon salt. Gradually stir in pineapple juice and eggs. Cook over moderate heat, stirring until thickened.
Add lemon juice. Cool mixture to room temperature.