Frog Eye Salad

Ingredients

• 1 cup sugar
• 2 tablespoons flour
• 2 teaspoons salt
• 1 3/4 cups pineapple juice
• 2 egg yolks, beaten
• 1 tablespoon lemon juice
• 3 quarts water
• 1 tablespoon cooking oil
• 1 (16 ounce) package acini di pepe pasta
• 33 ounces mandarin oranges, drained
• 2 (20 ounce) cans pineapple chunks, drained
• 1 (20 ounce) can crushed pineapple, drained
• 1 (8 ounce) carton Cool Whip, thawed
• 1 cup miniature marshmallow
• 1 cup coconut

Directions

1. 1

   Combine sugar, flour and salt in saucepan.

2. 2

   Gradually stir in pineapple juice and eggs.

3. 3

   Cook over moderate heat, stirring until thickened. (Pick white part out). Remove from heat; add lemon juice.

4. 4

   Cool to room temperature.

5. 5

   Combine water, oil, 1/2 tsp salt - boil and cook pasta 5-8 minutes in a rolling boil until pasta is done.

6. 6

   Drain, rinse with cold water. Rinse again. Cool to room temperature. Using very large bowl, combine pasta and cooled, cooked sauce, lightly but thoroughly.

7. 7

   Refrigerate overnight covered tightly.

8. 8

   Add remaining ingredients.

9. 9

   Refrigerate until chilled in airtight container. Keeps about 1 week.