Frog Eyed Salad

• 1 c. sugar
• 2 Tbsp. flour
• 2 tsp. salt
• 1 3/4 c. pineapple juice
• 2 eggs, beaten
• 1 Tbsp. lemon juice
• 3 qt. water
• 1 Tbsp. cooking oil
• 1 (16 oz.) box acini de pepe
• 2 (11 oz.) cans mandarin oranges, drained
• 2 cans pineapple chunks, drained (save juice)
• 1 can crushed pineapple, drained (save juice)
• 1 carton Cool Whip (9 oz.)
• 1 c. miniature marshmallows

1. Combine sugar, flour and 1/2 teaspoon of salt.
2. Gradually stir in pineapple juice and eggs.
3. Cook over moderate heat, stirring until thickened.
4. Add lemon juice.
5. Cool mixture to room temperature.
6. Bring water, remaining 2 teaspoons salt and oil to boil.
7. Add acini de pepe.
8. Cook at rolling boil until acini is done.
9. Drain acini and rinse with cool water.
10. Drain again and bring to room temperature.

sugar, flour, salt, pineapple juice, eggs, lemon juice, water, cooking oil, pepe, mandarin oranges, pineapple, pineapple, marshmallows

Taken from www.cookbooks.com/Recipe-Details.aspx?id=481901 (may not work)