Frog Eye Salad - cooking recipe

Ingredients

1 box acini de pepe pasta No. 20
2 cans crushed pineapple
3 cans mandarin oranges
8 oz. Cool Whip
2 eggs
1 c. sugar
2 Tbsp. flour
2 Tbsp. oil
1 tsp. salt

Preparation

Cook pasta in rapidly boiling water with oil and salt. Meanwhile, drain pineapple and reserve 1 3/4 cup liquid.
Mix sugar and flour well.
Add pineapple juice and beaten eggs.
Cook until thickened (just begins to boil).
Rinse pasta with cold water and drain.
Combine pasta and cooled cook mixture.
Add drained pineapple, drained mandarin oranges and Cool Whip.
Mix well and chill.
Keeps for 2 weeks in refrigerator.