Frog Eye Salad

• 3/4 c. sugar
• 1 Tbsp. flour
• 1/2 tsp. salt
• 2/3 c. pineapple juice
• 1 egg, beaten
• 1 tsp. lemon juice
• 1 c. Martha Gooch acine di pepe macaroni
• 2 cans mandarin oranges
• 20 oz. chuck pineapple
• 20 oz. crushed pineapple
• 8 oz. dairy whipped topping
• 1 c. miniature marshmallows

1. In a small saucepan mix sugar, flour and salt.
2. Stir in pineapple juice and egg.
3. Cook over moderate heat, stirring constantly until thickened.
4. Add lemon juice.
5. Set aside and cool. Cook macaroni according to package directions.
6. Combine cooked mixture with macaroni.
7. Cover and place in refrigerator until chilled.
8. Combine drained fruit, whipped topping and marshmallows.
9. Stir lightly.
10. Chill at least 1 hour before serving.

sugar, flour, salt, pineapple juice, egg, lemon juice, pepe macaroni, mandarin oranges, chuck pineapple, pineapple, dairy whipped topping, marshmallows

Taken from www.cookbooks.com/Recipe-Details.aspx?id=161484 (may not work)