Frog Eye Salad - cooking recipe

Ingredients

16 ounces acini di pepe pasta
1 cup sugar
3 eggs, beaten
1/2 teaspoon salt
12 ounces fat-free whipped topping, thawed
2 (15 ounce) cans pineapple tidbits (undrained)
2 (11 ounce) cans mandarin oranges, drained
1/2 cup maraschino cherry, chopped
2 cups fresh blueberries (or thawed if frozen)
10 1/2 ounces mini marshmallows

Preparation

Cook pasta, according to directions on package, until tender; drain, rinse under cold running water, then drain thoroughly and add to a large serving bowl.
Drain pineapple, reserving 1 3/4 cup juice for use later. Cover & refrigerate pineapple and then pour the reserved juice into a medium sauce pan, adding sugar, eggs, and salt. Cook, stirring constantly until mixture is thick. Then remove it from the heat and stir into pasta, mixing well. Cover & refrigerate overnight.
The next day add the drained pineapple, whipped topping, oranges, cherries, and blueberries, and marshmallows; blending lightly but, thoroughly. Cover & chill for 6 to 8 hours.
*Make it low cal by replacing all but 1/4 cup of the sugar, eggs, and salt with a 5 oz. box of fat free instant vanilla pudding. Then follow the pudding directions using 1 1/4 of cold milk and the reserved pineapple juice instead of the 3 cups milk that the box will call for. You can skip step 2 of these directions (which is where you make your own pudding) and just stir the prepared non-fat pudding into the pasta, mixing it well and then cover & refrigerate it overnight.