Frog Eye Salad

• 1 c. sugar
• 1 Tbsp. cooking oil
• 1 can (20 oz.) crushed pineapple
• 2 Tbsp. flour
• 16 oz. acini de pepe
• 9 oz. cool whip
• 2 tsp. salt
• 1 c. mini mallows
• 1 3/4 c. pineapple juice
• 3 cans mandarin oranges; drained
• 1 c. coconut (optional)
• 2 eggs; beaten
• 1 Tbsp. lemon juice
• 2 cans (20 oz.) pineapple chunks; drained
• 3 qts. water

1. Combine sugar, flour and 2 tsp. salt.
2. Gradually stir in pineapple juice and eggs.
3. Cook over medium heat, stirring until thickened.
4. Add lemon juice.
5. Cool mixture to room temperature. Bring water, salt, and oil to a boil.
6. Add acini de pepe.
7. Cook at rolling boil until done.
8. Drain, rinse with water, drain and rinse again.
9. Cool to room temperature.
10. Combine egg mixture and pasta and mix lightly but thoroughly.
11. Refrigerate overnight in airtight container.
12. Add remaining ingredients.
13. Refrigerate until chilled. May refrigerate as long as a week.
14. May also be frozen.
15. Makes 25 servings.

sugar, cooking oil, pineapple, flour, acini, cool whip, salt, mallows, pineapple juice, mandarin oranges, coconut, eggs, lemon juice, pineapple, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=140591 (may not work)