Frog Eye Salad (Variation) - cooking recipe

Ingredients

1/2 cup granulated sugar
1 tablespoon all-purpose flour
1 (20 ounce) can diced peaches in juice, undrained
1 (11 ounce) can mandarin orange segments, drained
1 large egg, beaten
2 teaspoons lemon juice
8 ounces acine di pepe pasta, cooked and cooled
1 (8 ounce) container Cool Whip, thawed
3 cups miniature marshmallows
1/2 cup flaked coconut

Preparation

In medium saucepan, stir together sugar and flour.
Drain peaches and mandarin oranges, reserving juice to equal 1 cup.
With whisk, gradually stir juice and egg into sugar mixture.
Cook over medium heat, stirring frequently, until mixture comes to a boil.
Stir in lemon juice.
Cool mixture to room temperature.
In large bowl, stir together thickened juice mixture and pasta.
Cover; refrigerate for about an hour.
Add peaches, oranges, whipped topping, marshmallows and coconut; mix gently and thoroughly.
Cover; refrigerate until cold.(Usually several hours or overnight).
Serve.