Frog Eye Salad

• 1 cup Sugar
• 2 Tablespoons Flour
• 1-1/2 teaspoon Salt, Divided
• 2 whole Eggs, Beaten
• 1-3/4 cup Pineapple Juice (reserved From Pineapple You'll Use Later On In The Recipe)
• 1 Tablespoon Fresh Lemon Juice
• 1 cup Uncooked Acini Di Pepe Pasta
• 1 cup Mini Marshmallows
• 1 cup Flake Coconut
• 3 cans (8 Oz Each) Mandarin Oranges, Drained
• 2 cans (20 Oz Each) Pineapple Tidbits, Drained (save The Juice)
• 1 can (20 Oz) Crushed Pineapple, Drained (save The Juice)
• 1 tub 8 Oz. Cool Whip

1. This is a two step process, of which the first step needs to be refrigerated overnight.
2. To make the pudding:
3. In a heavy saucepan, combine the sugar, flour, 1/2 teaspoon salt, eggs, and pineapple juice (reserved from the two cans of drained pineapple tidbits you'll use later). Cook over medium-high heat, stirring constantly, until thickened. Spread out in a 9 x 13 pan to cool to room temperature. When cool, stir in 1 tablespoon fresh lemon juice.
4. In a separate pot, bring water and 1 teaspoon salt to a boil. Cook the Acini Di Pepe pasta (I used Ronzoni brand) for 11 minutes until cooked firm. Rinse very well with cool water and spread out on another pan to cool to room temperature.
5. When both have cooled, combine the pasta and pudding gently together in a bowl, cover and refrigerate overnight.
6. The next day, add the mini marshmallows, flake coconut, mandarin oranges (drained), pineapple tidbits (from the day before), and crushed pineapple (drained). Mix gently and add Cool Whip.
7. Keeps in the fridge for up to one week.

sugar, flour, salt, eggs, pineapple juice, lemon juice, pasta, marshmallows, flake coconut, oranges, pineapple, pineapple

Taken from tastykitchen.com/recipes/salads/frog-eye-salad/ (may not work)