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. La Rosa acini de pepe pasta
• 2 (11 oz.) cans mandarin oranges, drained
• 1 (20 oz.) can chunk pineapple, drained
• 1 (20 oz.) can crushed pineapple, drained
• 1 (8 oz.) Cool Whip
• 1 c. miniature marshmallows

1. In 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 acini de pepe according to package directions.
6. Combine cooked mixture with acini de pepe.
7. Cover; place in refrigerator until chilled.
8. Combine remaining ingredients; stir lightly. Chill at least 1 hour before serving.
9. Serves 8 to 10.

sugar, flour, salt, pineapple juice, egg, lemon juice, pepe pasta, mandarin oranges, pineapple, pineapple, marshmallows

Taken from www.cookbooks.com/Recipe-Details.aspx?id=774695 (may not work)