Frogeye Salad

• 8 ounces uncooked acini de pepe pasta
• 1 (20-oz.) can crushed pineapple in juice
• 1 large egg, lightly beaten
• 1/2 cup granulated sugar
• 1 tablespoon all-purpose flour
• 3/4 teaspoon kosher salt
• 1 tablespoon fresh lemon juice (from 1 lemon)
• 6 cups chopped fresh pineapple (about 2 lb.)
• 1 1/2 cups miniature marshmallows
• 1 cup unsweetened flaked coconut
• 1 (23-oz.) jar mandarin oranges in juice, drained
• 1 (8-oz.) container frozen whipped topping, thawed

1. Cook pasta according to package directions; drain and rinse. Transfer to a large bowl.
2. Drain crushed pineapple over a small bowl, using a spoon to press as much juice from pineapple as possible. Add water to juice as needed to equal 1 cup liquid. Measure 1 cup of the drained crushed pineapple into a bowl; set aside. (Discard remaining crushed pineapple, or reserve for another use.)
3. Whisk together egg, sugar, flour, salt, and pineapple juice-water mixture in a saucepan until smooth. Cook over medium-high, whisking constantly, until mixture thickens, 5 to 6 minutes. Remove from heat; stir in lemon juice. Let cool 15 minutes.
4. Add chopped fresh pineapple, marshmallows, flaked coconut, oranges, reserved crushed pineapple, and cooled pineapple juice mixture to pasta in bowl; stir gently to combine. Gently fold in whipped topping. Refrigerate, covered, until ready to serve, at least 1 hour or up to 1 day.

acini, pineapple, egg, granulated sugar, flour, kosher salt, lemon juice, fresh pineapple, marshmallows, coconut, mandarin oranges, frozen whipped topping

Taken from www.myrecipes.com/recipe/frogeye-salad (may not work)