Frog Eye Salad - Ancini de Pepe

• 1 20 oz (560 grm). can crushed pineapple
• 1 20 oz (560 grm). can chunk pineapple
• 1 cup (225 ml) sugar
• 2 tbsp (30 ml) flour
• 2 eggs, beaten
• 1-1/4 cups (300 ml) Ancini de Pepe pasta
• 2 11 oz (308 grm). cans mandarin oranges, drained
• 5 oz (140 grm). miniature marshmallows
• 8 oz (224 grm). whipped topping

1. Drain pineapple, reserve 1-3/4 cups (425 ml) juice.
2. Combine the juice with sugar, flour, and eggs.
3. Cook over medium heat until thick; cool.
4. Cook pasta 8 - 10 minutes.
5. Rinse pasta in cold water.
6. Combine with cooled dressing.
7. Refrigerate 12 hours in an air-tight container.
8. Add fruit and marshmallows.
9. Mix together and refrigerate 8 hours before serving.
10. Gently fold in whipped topping.

pineapple, pineapple, sugar, flour, eggs, ancini, mandarin oranges, marshmallows, topping

Taken from online-cookbook.com/goto/cook/rpage/001254 (may not work)