Frog-Eyed Salad - cooking recipe

Ingredients

3/4 c. sugar
1 Tbsp. flour
1/2 tsp. salt
2/3 c. pineapple juice
1 (20 oz.) can crushed pineapple, drained and reserved
1 (20 oz.) can mandarin orange slices, drained
1 c. acini de pepe pasta
1 egg, beaten
1 tsp. lemon juice
1 (8 oz.) carton Cool Whip
1 c. mini marshmallows

Preparation

In a saucepan, mix sugar, flour and salt.
Stir in 2/3 cup pineapple juice and egg.
Heat and stir until thick.
Add lemon juice and set aside to cool.
Cook pasta according to package and drain.
Combine cooked mixture with pasta.
Cover and chill in refrigerator.
After mixture is chilled, stir in all other ingredients.
Chill overnight.