Frog eye salad

Frog Eye Salad
20 servings

"A creamy pineapple juice and egg dressing is cooked up for this incredible fruit and pasta salad, and when it 's combined with pineapple tidbits, mandarin oranges, pasta and whipped topping, the end result is smashing. Serves twenty."

INGREDIENTS:
1 cup white sugar
2 tablespoons all-purpose flour
2 1/2 teaspoons salt
1 3/4 cups unsweetened
pineapple juice
2 eggs, beaten
1 tablespoon lemon juice
3 quarts water
1 tablespoon vegetable oil
1 (16 ounce) package acini di pepe pasta
3 (11 ounce) cans mandarin oranges, drained
2 (20 ounce) cans pineapple tidbits, drained
1 (20 ounce) can crushed pineapple, drained
1 (8 ounce) container frozen whipped topping, thawed
1 cup miniature marshmallows
1 cup shredded coconut (optional I don't like the texture this adds)

DIRECTIONS:
1. In a sauce pan, combine sugar, flour, 1/2 teaspoon salt, pineapple juice and eggs. Stir and cook over medium heat until thickened. Remove from heat; add lemon juice and cool to room temperature.
2. Bring water to a boil, add oil, remaining salt and cook pasta until al dente. Rinse under cold water and drain.
3. In a large bowl, combine the pasta, egg mixture and refrigerate overnight. In another bowl combine the fruit and chill overnight.
4. Combine pasta and fruit and add whipped topping. Mix well, before serving add marshmallows. (some people like to add coconut at this point but I say pass. I also don't like to use the multi colored marshmallows because of all the different flavors. I do like to top the whole thing off with Marchino cherries)


*** Some people like to skip the egg mixture and just use vanilla pudding. This is easier but not quite the results. (in other words everyone will know you took the lazy way out so just make pudding with fruit and leave the frogeye to someone willing to put in the effort)