Frog-Eye Salad

• 1 c. sugar
• 2 Tbsp. flour
• 2 1/2 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.) pkg. acini de pepe
• 3 (11 oz.) cans Mandarin oranges
• 2 (20 oz.) cans pineapple chunks
• 1 (20 oz.) can crushed pineapple
• 1 carton nondairy whipped topping
• 1 c. mini marshmallows (optional)
• 1 c. coconut (optional)

1. Combine sugar, flour and 1/2 teaspoon of salt.
2. Gradually stir in the pineapple juice and eggs.
3. Cook over moderate heat, stirring until thickened.
4. Add lemon juice; cool mixture to room temperature.
5. Bring water, remaining salt and oil to a boil.
6. Add acini de pepe; cook at a rolling boil until done.
7. Drain and rinse with water; drain again and cool to room temperature.
8. Combine egg mixture and acini de pepe.
9. Mix lightly, but thoroughly. Refrigerate overnight in airtight container.
10. Be sure to drain canned fruit.
11. Add remaining ingredients; mix lightly, but thoroughly.
12. Refrigerate until chilled in airtight container. Will keep for up to a week.

sugar, flour, salt, pineapple juice, eggs, lemon juice, water, cooking oil, acini de pepe, oranges, pineapple chunks, pineapple, nondairy whipped topping, marshmallows, coconut

Taken from www.cookbooks.com/Recipe-Details.aspx?id=922016 (may not work)