Frog'S Eye Salad

• 1 c. sugar
• 2 Tbsp. all-purpose flour
• 1/2 tsp. salt
• 1 3/4 c. pineapple juice
• 2 eggs, beaten
• 1 Tbsp. lemon juice
• 1 (1 lb.) pkg. acini de pepe (uncooked)
• 3 (11 oz.) cans mandarin oranges, drained
• 2 (20 oz.) cans pineapple chunks, drained
• 1 (9 oz.) carton nondairy whipped topping, thawed
• 1 c. miniature marshmallows (optional)
• 1 c. flaked coconut (optional)

1. Combine the sugar, flour and salt; stir in pineapple juice and eggs.
2. Cook, stirring constantly, until thickened about 45 minutes. Add lemon juice; cool to room temperature.
3. Prepare de pepe to package directions; drain in cold water rinse.
4. Combine egg mixture and acini de pepe; mix well.
5. Refrigerate overnight in airtight container.
6. Add remaining ingredients and mix thoroughly. Refrigerate until chilled in airtight container.

sugar, flour, salt, pineapple juice, eggs, lemon juice, acini de pepe, mandarin oranges, pineapple, marshmallows, flaked coconut

Taken from www.cookbooks.com/Recipe-Details.aspx?id=835386 (may not work)