Frog Eye Salad

1 Cup sugar
2 T. flour
2 ½ tsp salt
1 ¾ C pineapple juice (I use the juice drained from the cans)
2 eggs, beaten
1 T. lemon juice
3 qts. Water
1 T cooking oil
1 package (16 oz) Acini de Pepe pasta
3 cans mandarin oranges, drained
2 cans pineapple chunks, drained
1 can crushed pineapple, drained
1 carton (9 oz.) non dairy whipped topping
1 cup miniature marshmallows



Combine sugar, flour and ½ tsp. salt. Gradually stir in pineapple juice and eggs. Cook over moderate heat, stirring, until thickened. Add lemon juice. Cool mixture to room temperature. Bring water, remaining two tsps salt and oil to boil. Add Acini de Pepe. Cook at rolling boil until Acici de Pepe is done. Drain pasta, rinse with water, drain again and cool to room temperature. Combine egg mixture and pasta. Mix lightly but thoroughly. Refrigerate overnight in air tight container. Add remaining ingredients. Mix lightly but thoroughly. Refrigerate until chilled in airtight container. Salad may be refrigerated for as long as a week in airtight container. Makes 25 servings.

Thanks Leslie for this one.