FROG EYE SALAD
3 (20oz) cans crushed Pineapple
3 (11oz) cans Mandarin Oranges
1 c. sugar
2 TB. Flour
½ tsp. Salt
1 ¾ c. Pineapple Juice
2 eggs, well beaten
1 TB. Lemon Juice
1 box Acinin di Pepi pasta
8oz Cool Whip (thawed)
1 cup coconut
1 cup miniature marshmallows
Drain pineapple; reserve 1 ¾ cups. Drain mandarin oranges. Refrigerate well-drained fruit in a small bowl.
In a saucepan combine sugar, flour, salt, pineapple juice and eggs. Cook until thick, stirring frequently. Remove from heat and add lemon juice. Set sauce aside to cool.
Meanwhile, boil 3 quarts water (with salt & oil if desired). Add “78.Acini di Pepi” pasta - Found in a blue square box in the dry pasta section. Cook pasta for 9-11 minutes. Drain and rinse with cold water.
Mix sauce & pasta together in a very large bowl; Refrigerate overnight.
Next day add the canned fruit (drain again if needed), the Cool-Whip, coconut and marshmallows. Stir well and enjoy
