Frog Eye Salad

• 1/2 cup (125 ml) sugar
• 1 tbsp (15 ml) all purpose flour
• 1/4 tsp (1 ml) salt
• 1 8 oz (224 grm). can crushed pineapple, undrained
• 1 20 oz (560 grm). can pineapple chunks in its own juice, undrained
• 2 11 oz (308 grm). cans mandarin orange segments, drained
• 1 egg, beaten
• 2 tsp (10 ml) lemon juice
• 1-1/3 cups (325 ml) (8 oz (224 grm).) Acine di Pepe Pasta, uncooked
• 3 1/2 cups(8 oz (224 grm).) frozen non-dairy whipped topping, thawed and divided
• 3 cups (700 ml) minature marshmallows
• 1/2 cup (125 ml) flaked coconut
• Maraschino cherries (optional)

1. In medium saucepan, stir together sugar, flour and salt.
2. Drain pineapple, reserving juice to equal 1 cup (225 ml).
3. With whisk gradually stir in juice and egg into sugar mixture.
4. Cook over medium heat, stirring frequently, until mixture comes to a boil.
5. Stir in lemon juice.
6. Cool mixture to room temperature.
7. Meanwhile, cook pasta according to package directions; drain.
8. Rinse with cold water to cool quickly; drain well.
9. In large bowl, stir together pineapple juice mixture and pasta; cover and refrigerate several hours or overnight.
10. Add crushed pineapple and chunks, oranges, 2 cups (475 ml) marshmallows and coconut; mix gently and thoroughly.
11. Cover; refrigerate until cold.
12. Top with remaining whipped topping; garnish with cherries, if desired.

sugar, flour, salt, pineapple, pineapple, orange segments, egg, lemon juice, pasta, frozen nondairy, marshmallows, coconut, maraschino cherries

Taken from online-cookbook.com/goto/cook/rpage/001640 (may not work)