Frogs Eye Salad

• 1 cup sugar
• 2 tablespoons flour, all-purpose
• 1/2 teaspoon salt
• 1 cup pineapple juice
• 1 each eggs
• 1 teaspoon lemon juice
• 1 cup anci de pepi uncooked
• 1 can mandarin oranges
• 1 can pineapple tid-bits
• 1 can pineapple crushed
• 2 cups whipped topping, prepared
• 1/2 cup coconut optional

1. Make dressing by combining the first six ingredients in a saucepan.
2. Cook over medium heat until it boils, stirring constantly.
3. Cook until mixture is thick.
4. Cook acini de pepe according to package directions.
5. Drain, rinse and cool to room temperature.
6. Mix with dressing.
7. Drain fruit and fold into macaroni mixture.
8. Add whipped topping and coconut (if desired).
9. Serve cold.

sugar, flour, salt, pineapple juice, eggs, lemon juice, anci, mandarin oranges, pineapple, pineapple, whipped topping, coconut optional

Taken from recipeland.com/recipe/v/frogs-eye-salad-40802 (may not work)