Frog Eye Salad

Ingredients:

1 cup sugar

2 tablespoons flour

2 1/2 teaspoons salt

1 3/4 cups pineapple juice

2 eggs, beaten

1 tablespoon lemon juice

3 quarts of water

1 tablespoon cooking oil

3 (11 oz) cans of Mandarin oranges, drained

2 (20 oz) cans of pineapple chunks, drained

1 (20 oz) can of crushed pineapple, drained

1 (9 oz) tub of cool whip

1 cup of mini marshmallows

1 cup of shredded coconut

1 (16 oz) package of acini de pepe

Combine sugar, flour, and 1/2 teaspoon of salt. Gradually stir in pineapple juice and eggs. Cook over moderate heat, stirring until thick. Add lemon juice. Cool to room temperature. Bring water, remaining 2 teaspoons of salt, and oil to boil. Add acini de pepe. Cook at a rolling boil until done. Drain; rinse with water. Cool to room temperature. Combine egg mixture and acini de pepe. Mix lightly, but thoroughly. Refrigerate overnight in an air tight container.

Add remaining ingredients. (Make sure to drain the fruit before adding it). Mix lightly. Refrigerate until chilled in an airtight container.

***This makes a ton- 25 servings!