Frog'S Eye Salad

• 1 cup sugar
• 2 Tbsp. all-purpose flour
• 1/2 tsp. salt
• 1 3/4 cups pineapple juice
• 2 eggs, beaten
• 1 Tbsp. lemon juice
• 1 (1-lb.) pkg. Acini De Pepe, uncooked
• 3 (11-oz.) cans mandarin oranges, drained
• 2 (20-oz.) cans pineapple chunks, drained
• 1 9-oz. carton non-dairy whipped topping, thawed
• 1 cup miniature marshmallows (optional)
• 1 cup flaked coconut (optional)

1. Combine sugar, flour and salt.
2. Stir in pineapple juice and eggs. Cook, stirring constantly until thickened.
3. Add lemon juice. Cool to room temperature.
4. Prepare Acini De Pepe according to package directions, drain.
5. Combine egg mixture and Acini De Pepe. Mix well and refrigerate over night in air-tight container.
6. Add remaining ingredients and mix thoroughly.
7. Refrigerate in air-tight container until thoroughly chilled.
8. Refrigerate leftovers.

sugar, flour, salt, pineapple juice, eggs, lemon juice, acini de, mandarin oranges, pineapple, topping, marshmallows, flaked coconut

Taken from www.cookbooks.com/Recipe-Details.aspx?id=140146 (may not work)