Frog Eye Salad (Variation)

• 1/2 cup granulated sugar
• 1 tablespoon all-purpose flour
• 1 (20 ounce) can diced peaches in juice, undrained
• 1 (11 ounce) can mandarin orange segments, drained
• 1 large egg, beaten
• 2 teaspoons lemon juice
• 8 ounces acine di pepe pasta, cooked and cooled
• 1 (8 ounce) container Cool Whip, thawed
• 3 cups miniature marshmallows
• 1/2 cup flaked coconut

1. In medium saucepan, stir together sugar and flour.
2. Drain peaches and mandarin oranges, reserving juice to equal 1 cup.
3. With whisk, gradually stir juice and egg into sugar mixture.
4. Cook over medium heat, stirring frequently, until mixture comes to a boil.
5. Stir in lemon juice.
6. Cool mixture to room temperature.
7. In large bowl, stir together thickened juice mixture and pasta.
8. Cover; refrigerate for about an hour.
9. Add peaches, oranges, whipped topping, marshmallows and coconut; mix gently and thoroughly.
10. Cover; refrigerate until cold.(Usually several hours or overnight).
11. Serve.

granulated sugar, flour, peaches, orange segments, egg, lemon juice, pepe pasta, marshmallows, flaked coconut

Taken from www.food.com/recipe/frog-eye-salad-variation-440088 (may not work)