Acini De Pepe Salad (Frogs Eye)

• 1 lb. pkg. acini pepe soup macaroni
• 1 (30 oz.) can fruit cocktail
• 2 (15 1/2 oz.) cans crushed pineapple
• 1 (13 1/2 oz.) can pineapple tidbits
• 2 (16 oz.) cans mandarin oranges
• 1 c. sugar
• 2 Tbsp. flour
• 1/2 tsp. salt
• 3 eggs, beaten
• 1 (9 oz.) carton whipped topping
• 1 lb. mini marshmallows

1. Cook soup macaroni according to directions.
2. Drain all fruit, reserving juice from fruit cocktail and pineapple.
3. Measure 2 1/2 cups juice; combine with sugar, flour, salt and eggs.
4. Cook until thick.
5. Pour over soup macaroni and refrigerate overnight.
6. Drain fruits again and add to soup macaroni mixture along with whipped topping and marshmallows.
7. Chill.
8. Makes large salad and freezes well.
9. Makes 20 to 24 servings.

pepe soup macaroni, fruit cocktail, pineapple, pineapple tidbits, mandarin oranges, sugar, flour, salt, eggs, marshmallows

Taken from www.cookbooks.com/Recipe-Details.aspx?id=501560 (may not work)