Frog Eye Salad

Myrle Dayhuff

This is everybody's favorite! I make this every year for the ward summer picnic and the bowl always comes home empty.

1 cup sugar
2 Tbsp. flour
2 1/2 tsp. salt
1 3/4 cups unsweetened pineapple juice
3 quarts water
2 eggs, beaten
1 Tbsp. lemon juice
1 Tbsp. vegetable oil
1 (16 oz.) pkg. acini di pepe pasta
3 (11 oz.) cans mandarin oranges, drained
2 (20 oz.) cans pineapple chunks, drained
1 (8 oz.) container frozen whipped topping. thawed
1 cup mini marshmallows
1 cup shredded coconut

In a sauce pan, combine sugar, flour, 1/2 tsp. salt, pineapple juice and eggs. Stir and cook over medium heat until thickened. Remove from heat; add lemon juice and cool to room temperature.
Bring water to a boil, add oil, remaining salt and cook pasta until al dente. Rinse under cold water and drain. In a large bowl, combine the pasta, egg mixture, mandarin oranges, pineapple, and whipped topping. Mix well and refrigerate overnight or until chilled. Before serving add marshmallows and coconut. Toss and serve.