Frog Eye Salad
1 c. sugar
2 ½ c. pineapple juice
3 T. flour
2 beaten eggs
1 T. lemon juice
1 pkg. Acini di Pepe pasta
3 quarts water
1 T. oil
2 cans (20 oz.) pineapple tidbits, drained
2 or 3 cans (6 oz. each) mandarin oranges drained and cut up
2 cartons (8 oz.) non-dairy whipped topping
2 cups marshmallows
1 c. shredded coconut
Combine sugar, pineapple juice, flour, eggs, ½ tsp. salt and lemon juice. Cook to thicken, and then cool.
Combine Acini de Pepe, water, oil, 2 tsp. salt and cook for 12 minutes. Drain and cool. Add pineapple mixture. Cover and refrigerate overnight.
In the morning add pineapple tidbits, oranges, topping and marshmallows.
This serves a crowd of people and can be stored in the refrigerator for up to two weeks.