Frog Eye Salad
2 (20 oz) cans Pineapple Tidbits, drained (reserve juice)
1 (20 oz) can crushed Pineapple, drained (reserve juice)
3 (11 oz. each) cans Mandarin oranges, drained (juice discarded)
1 3/4 cups reserved pineapple juice
1 cup sugar
2 Tbsp. flour
2 eggs, beaten
1/2 tsp. salt
1 Tbsp. lemon juice
1 pkg. Acini de Pepe Pasta
1 (8 oz) container Cool Whip
1 cup miniature marshmallows
1 cup coconut
1. Drain juice from pineapple and oranges, reserving the pineapple juice - you
will need 1 3/4 cups; set aside.
2. Combine flour, sugar and salt in a medium saucepan. Stir in pineapple juice
and eggs. Cook over medium heat, stirring frequently, until thickened. Add the
lemon and juice and set aside to cool.
3. Once sauce is cooled, prepare pasta according to package directions. Drain,
rinse with cold water, and pour into a large bowl.
4. Combine pasta, thickened juice mixture, cool whip, marshmallows and coconut.
Store in an airtight container.