Frog Eye Salad

• 1 pkg. acini de pepe noodles
• 1 3/4 c. pineapple juice (use juice drained from crushed and tidbit pineapple, see below)
• 2 c. sugar
• 2 Tbsp. flour
• 2 egg yolks
• dash of salt
• 1 can pineapple tidbits, drained
• 1 can crushed pineapple, drained
• 2 cans mandarin oranges, drained and cut up
• 1/2 bottle maraschino cherries, drained and cut up
• 1 ( 8oz) Cool Whip
• 1/2 pkg. small marshmallows

1. Cook acini di pepe noodles according to directions on box. Drain and run cold water over them.
2. Cook pineapple juice, sugar, flour, egg yolks and salt until thick. Cool. Mix with noodles. Set in fridge overnight.
3. The next day fold in pineapple tidbits, crushed pineapple, mandarin oranges, maraschino cherries, Cool Whip and marshmallows. Set up in fridge for about 4 hours.

acini de pepe noodles, pineapple juice, sugar, flour, egg yolks, salt, pineapple tidbits, pineapple, mandarin oranges, maraschino cherries, marshmallows

Taken from www.epicurious.com/recipes/member/views/frog-eye-salad-50051366 (may not work)