Frog-Eye Salad

• 1 cup sugar
• 2 tablespoons flour
• 1/2 teaspoon salt
• 1 3/4 cups pineapple juice
• 2-3 regular cans pineapple crushed/tidbits
• 2 eggs, beaten
• 4 cups miniature marshmellows
• 2-3 cans regular mandarin oranges
• 1 tablespoon lemon juice
• 1 16oz Cool Whip tub
• 1 box Ancitti de Peppe pasta

1. NIGHT BEFORE:
2. Drain the oranges and pineapples, saving 1 3/4c pineapple juice. In a small saucepan, mix the sugar, flour, salt, juice, and eggs. Cook until syrup is clear. Boil the pasta seperately, and set in large bowl with lemon juice. Mix the syrup and pasta together. Let sit in the fridge over night.
3. MORNING:
4. Add the drained fruit and Cool Whip to pasta mixture. Add marshmellows. Stir well. Keep refrigerated until use.
5. Enjoy! This is an "anytime, anywhere!" dish!

sugar, flour, salt, pineapple juice, regular, eggs, marshmellows, regular mandarin oranges, lemon juice, pasta

Taken from www.epicurious.com/recipes/member/views/frog-eye-salad-50004912 (may not work)