Frog Eyed 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. vegetable oil
• 16 oz. pkg. Spezziello
• 3 (11 oz.) cans mandarin oranges, drained
• 2 (20 oz.) cans pineapple chunks, drained
• 1 (20 oz.) can fruit cocktail, drained
• 1 (9 oz.) container cool whip
• 2 c. miniature marshmallows
• 2 c. coconut

1. Combine sugar, flour, and 1/2 teaspoon salt. Gradually stir in pineapple juice and eggs. Cook over medium heat, stirring constantly until thickened. Add lemon juice. Cool mixture to room temperature. Bring water, remaining 2 teaspoons salt and oil to boil. Add Spezziello. Cook at rolling boil until macaroni is done. Drain macaroni, rinse, drain again and cool to room temperature. Combine egg mixture and Spezziello. Mix lightly but thoroughly. Refrigerate overnight in air tight container. Add remaining 6 ingredients. Mix lightly but thoroughly. Refrigerate in airtight container until chilled. Salad may be refrigerated for as long as a week in airtight container. Can be frozen, but freezing changes texture somewhat. Makes 25 + servings.

sugar, flour, salt, pineapple juice, eggs, lemon juice, water, vegetable oil, spezziello, mandarin oranges, pineapple, fruit cocktail, cool whip, marshmallows, coconut

Taken from www.cookbooks.com/Recipe-Details.aspx?id=80714 (may not work)